Today I’m doing my best Paula Deen imitation with this recipe for Pumpkin Swirl Coffee Cake which requires almost 12 ounces of butter. I certainly don’t recommend baking with and eating this much butter all the time, but it is a nice indulgence once in a while. The result is quite possibly the most buttery and moist cake I’ve ever made. It is also light and tender with just the right amount of sweetness and spice. The crumbly pecan and brown sugar streusel made for a great topping, as well as a base, for the cake. My kitchen was filled with the heavenly aroma of cinnamon, nutmeg, cloves, and ginger, reminiscent of Thanksgiving, which, by the way, is a mere 56 days away!