Sour Cream Pumpkin Coffee Cake

1/2 cup butter
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 (16-oz.) can pumpkin
1 slightly beaten egg
1/3 cup sugar
1 tsp pumpkin pie spice

Streusel Mixture:

1 cup packed brown sugar
1/3 cup butter
2 tsp. cinnamon

Mix until well blended. Stir in 1 cup chopped nuts. Set aside.

Cream together butter, sugar and vanilla. Add 3 eggs, beating well.
Combine flour, baking powder and baking soda, add to butter mixture alternating with sour cream.
Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice. Set aside.

Spoon half of batter into a 13"x9"x2" baking dish, spread to corners. Sprinkle half of the streusel mixture over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top.

Bake at 325° for 50-60 minutes or until toothpick inserted in center comes out clean. Peg