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

Cream butter, 3/4 cup sugar and vanilla in bowl. Add 3 eggs, beating well after each. Combine flour, baking powder, baking soda. Add dry ingredients to butter mixture alternately with sour cream, set aside.

1 3/4 c. solid pack pumpkin (16 oz. can)
1 beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Combine in bowl, set aside.

STREUSEL:

Cut 1 cup firmly packed brown sugar, 1/3 cup butter, 2 teaspoons cinnamon together until well blended and add 1 cup nuts.

Spoon 1/2 of batter in 9 x 13 inch pan, spread to corners, sprinkle 1/2 of Streusel over batter, spread pumpkin mixture over streusel, carefully spread remaining batter over pumpkin mixture, sprinkle remaining streusel over top.

Bake slow 325 degrees for 50 to 60 minutes. I double the streusel mixture, and bake 65 minutes. (It's better cold than hot).