Monday, November 28, 2016

Spice Pumpkin Coffee Cake

I made this recipe to take to our last Ladies Bible study of this year.  Watch that the topping doesn't burn(ask me how I know this)  This was easy and tasty.

Spiced Pumpkin Coffee Cake

4 eggs
1/4 cup water
1 package yellow cake mix
1 package instant Pumpkin Spice pudding from Jello 
1/4 cup oil
1 cup sour cream

1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped walnuts

1 cup powdered sugar
1 teaspoon pumpkin pie spice
2 to 3 Tablespoons whole milk

Begin by mixing the eggs, water and cake mix together in a bowl until smooth.  Add in the pudding, oil, and sour cream and mix until combined.

In a separate bowl mix the topping ingredients well.

Grease a 9x13 inch pan.  (Because I wanted to be able to remove my coffee cake from the pan when it was done baking, I also added a piece of parchment paper to the inside of the pan.)

Put half of the batter in the pan and then add half of the topping.  Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.  

Bake the cake in a preheated 400 degree oven for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center.  Cool it on a wire rack.

When the cake is no longer warm, mix up your glaze.  Whisk together the powdered sugar and pumpkin pie spice.  Add two tablespoons of milk.  If the glaze seems too thick, add more milk a teaspoon at a time.  Pour the glaze into a piping bag (or you can do as I did and pour it into a ziploc bag and cut the tip just as well.)  Drizzle the glaze over the top of the entire cake.

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