Pumpkin Coffee Cake

Recipe from: Chelsea Fakkel

1/2 cup butter, softened
3 eggs
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 15oz can of pumpkin (or 2 cups fresh pumpkin)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
2 eggs
1/2 cup evaporated milk
Topping:
1/3 cup butter
1 cup sugar
2 tsp cinnamon
1 cup walnuts

1. Grease or spray the bottom of a 9X13 pan

2. Mix together the first 8 ingredients

3. Spread 1/2 the mixture in the pan

4. Mix together the next 8 ingredients

5. Pour the pumpkin mixture over the batter

6. Dab the rest of the batter evenly as possible over the pumpkin layer

7. Sprinkle the topping on top

8. Bake at 325F for 1 hour (until toothpick comes out clean), let cool & enjoy!