BATTER:

1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream

PUMPKIN MIXTURE:

1 lb. can Libby solid pack pumpkin
1 egg, slightly beaten
1/3 c. sugar
1 tsp. pumpkin pie spice

STREUSEL: (make first):

1 c. light brown sugar, firmly packed
1/3 c. butter
2 tsp. cinnamon
1 c. nuts, chopped

Cut brown sugar, 1/3 cup butter and 2 teaspoons cinnamon together until blended. Stir in 1 cup chopped nuts. Cream butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture, alternately with sour cream.

Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice in a bowl. Spoon half of the batter into a 13 x 9 x 2 inch baking dish, spread to corners. Sprinkle half of Streusel over the batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven at 325 degrees for 50 to 60 minutes or until a toothpick inserted in center comes out clean.

Makes 12 servings.