Pumpkin Butter Spice Cake *

For Topping:
1 cup packed brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp nutmeg

For Cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, at room temperature
2 eggs, at room temperature
1 cup pecan pumpkin butter (you could also use apple butter)
1/2 cup wheat germ
1 tsp vanilla
1 cup sour cream

Preheat oven to 350.  Grease 9x13 pan with non stick spray.

Make Topping:  Mix together brown sugar, pecans, cinnamon, and nutmeg in a small bowl.

Make Cake:  Whisk together flour, baking powder, baking soda, and salt in a bowl.  Beat sugar and butter together in a large bowl with a mixer until light and fluffy.  Beat in eggs 1 at a time.  Mix in pecan pumpkin butter, wheat germ, and vanilla.  Add flour mixture alternately with sour cream, stirring well after each addition.  Pour half of batter into prepared pan; sprinkle with half of topping.  Repeat with remaining batter and topping.  Bake until a toothpick inserted in center comes out clean, 35-45 minutes.  Cool in pan about 1 hour; serve slightly warm.

Serves 12