Pumpkin Spice Coffee Cake

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filed under Desserts

Serving size: 1 slice
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 343 (17% DV)
Fat: 17g (26% DV)
Carbohydrates: 45g (15% DV)
Protein: 4g (9% DV)
Tags: dessert, coffee cake, pumpkin spice
Ingredients:  Makes 12 servings (12 slices)
2  cups
1  teaspoon
1  teaspoon
1/4  teaspoon
1/2  cup
2/3  cup
1/3  cup
1  teaspoon
1  cup
1/2  cup
1  cup
2/3  cup
1  teaspoon
1/2  teaspoon
1/8  teaspoon
1/8  teaspoon
1/8  teaspoon

Tip: For nutritional information on all the ingredients in Pumpkin Spice Coffee Cake just click on each ingredient name. Then adjust the serving size for any Pumpkin Spice Coffee Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 350 degrees.
Grease a 10-inch tube pan and set aside.
In a small bowl, combine flour, baking soda, baking powder and salt; set aside.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla and beat well.
Add pumpkin and sour cream and blend well. Do not be alarmed if your batter appears to be curtailed.
Stir in dry ingredients just until mixed.
Toast pecans in 350' oven for 5 minutes. Chop until fine.
Combine pecans, brown sugar and spices.
Spread half the batter in prepared pan.
Sprinkle with half the pecan mixture.
Spread the remaining batter oven, then sprinkle with the remaining pecan mixture.
Bake in 350-degree oven for 40-45 minutes.
Cool in pan for 10 minutes, then remove from pan to cool on rack.
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