Monday, July 8, 2013

Pumpkin Coffee Cake with Brown Sugar Glaze

Pumpkin Coffee Cake with Brown Sugar Glaze 

I know this recipe isn't in season right now, but I've been late in sharing with my Uncle Jeff, so posting it now before I forget again! :)  Hold onto this - it is sure to be a fall crowd pleaser! 



⅓ cups water
1 can pureed pumpkin (15 Oz)
2 whole eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18 Ounce Box) [I could only find 16 ounce boxes, and mine turned out well]
1 teaspoon baking soda


1 cup brown sugar, Divided
½ cups flour
4 Tablespoons butter, melted
¼ cups granulated sugar
1 teaspoon vanilla extract
¼ cups heavy whipping cream


1. Preheat the oven to 350F.
2. In a large bowl mix together the water, pumpkin, eggs, 1 tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined. 
3. Grease a 9×13 pan with butter and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
5. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved. 6. When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

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