Pumpkin Pecan Coffee Cake

Pumpkin Pecan Coffee Cake

1/2 c. light brown sugar (or honey crystals)
1 t. cinnamon
1/2 c. chopped pecans
1/4 c. butter
1 c. sugar (or honey crystals)
2 eggs, beaten
1/2 c. sour cream
1/2 c. mashed pumpkin
2 c. all-purpose flour (or soft wheat or oat flour)
1 t. baking soda
1/2 t. salt
1 t. vanilla extract

Mix together brown sugar, cinnamon, and nuts in a small bowl; set aside.  In a large bowl, blend together butter, sugar, eggs, sour cream, and pumpkin; set aside.  Combine remaining ingredients except vanilla in another bowl.  Add flour mixture to butter mixture; beat until smooth.  Add vanilla and mix well.  Pour half of batter into a greased tube pan. Sprinkle with 3/4 brown sugar mixture.  Add remaining batter; sprinkle remaining brown sugar mixture on top.  Bake at 350 degrees for 35-40 minutes.  Let cool before turning out of pan.

This moist, delicious coffee cake with a cup of piping hot coffee on your front porch will make you wish it was fall all year long!  Seriously, this a perfect fall breakfast!