Ingredients
TOPPING:1/4 cup packed brown sugar1/4 cup sugar1/2 teaspoon ground cinnamon2 tablespoons cold butter1/2 cup chopped pecansCAKE:1/2 cup butter, softened1 cup sugar2 large eggs1 cup sour cream1/2 cup canned pumpkin1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon pumpkin pie spice1/4 teaspoon salt
Preparation
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.
