Pumpkin Coffee Cake - cooking recipe

Ingredients

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk
Topping
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

Preparation

Grease or spray the bottom of a 9x13 pan.
Mix together first 8 ingredients.
Pour 1/2 of the mixture in the 9x13 pan.
Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
Pour all of the pumpkin mixture over the batter in the 9x13 pan.
Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
Bake in a 325 degree over for 50-60 minutes.
Let cool completely.
Enjoy.