Pumpkin Coffee Cake

Topping:
1/4 c. dark brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
2 T. cold butter or margarine
1/2 c. pecans, chopped
Cake:
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 c. (8oz) sour cream
1/2 c. canned pumpkin
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt

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 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.

*I cut the cake recipe in half since I didn't have 2 pans. I still put the full topping on the cake and it was extra yummy!*