Pumpkin Sour Cream Coffee Cake

Preheat the oven to 350 degrees F and prepare a 9×9” pan with cooking spray.

In a medium bowl, beat together the butter and the sugar until fluffy.

Add the sour cream, pumpkin, eggs and vanilla to the bowl and mix well.

In a separate bowl, combine the flour, baking powder, nutmeg and salt.

Add the dry ingredients to the creamed mixture. Mix into a smooth batter.

In a separate bowl, combine the dry filling ingredients while the butter is melting (melt it for a few seconds in the microwave).

Pour the melted butter into the dry filling ingredients and stir until you get a crumbly mixture.

Pour half of the cake batter into the prepared pan.

Sprinkle half of the filling over the batter.

Repeat the layering process with the other half of the batter and filling.

Bake on the middle rack in your oven for 50-60 minutes until the middle has baked all the way through and a skewer comes out clean.

Slice and serve warm or at room temperature. (Keeps well for several days).