Monday, December 5, 2011

Pumpkin Coffee Cake with Brown Sugar Glaze

Thanks to my cousin Kim Anderson for this recipe. I made it for breakfast on a Sunday and it got 2 thumbs up. I purposely bought more pumpkin so I can make this many more times before next fall!

Pumpkin Coffee Cake with Brown Sugar Glaze

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)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
⅓ cups Walnuts, Chopped  Plus extra for IN the cake batter
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ c heavy cream

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. (Cousin Kim’s suggestion….add walnuts here, too)Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

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.

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.

1 comment:

  1. So glad you enjoyed this! Recommendation: instead of using a toothpick to poke holes in the cake, I'd suggest a fork so that the glaze can run down in the cake.

    ReplyDelete