• To begin, preheat your oven to 325°(F). Butter or grease a 9x13 inch cake pan and set it aside.

Making the Pumpkin Filling

• In a bowl, whisk together all of the pumpkin filling ingredients. Whisk those together until smooth and set it aside for now.

Making the Cake

• In another bowl, stir together the flour, granulated sugar, baking soda and baking powder. Set that aside for a moment as well.
• In your mixing bowl, beat together the 3 eggs, room temperature butter, and vanilla extract. Beat them until smooth.
• Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.
• Finish off with mixing in the remaining flour mixture. Combine these until just mixed making sure to scrape the bowl with a rubber spatula.
• Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it.
• Spoon the remaining cake batter over the top of the pumpkin and gently spread it out as best you can. You may have a little pumpkin peeking through, that is quite okay.

Making the Topping

• Combine all of the topping ingredients in a food processor. Pulse the ingredients together a few times until crumbly and combined.
• Sprinkle this mixture over the top of the cake.
• Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.
• Allow it to cool on a rack, until it is near room temperature.
• Enjoy with a cup of coffee...it is coffee cake after all!