Sunday, September 9, 2012

Pumpkin Coffee Cake with Brown Sugar Glaze

Long story, short.  I think I'm finally back online after some computer and technical issues.  And to celebrate my return (work with me - it was the only segway I could think of off the top of my head), I have a wonderful fall, must-make recipe for you all!

There's still a love-hate relationship for me with recipes I find on Pinterest.  I'm more of a tried and true kinda gal and prefer with reviews.  However, I decided to give another recipe I found on Pinterest a try.  Boy, am I glad I did!  This cake is moist and full of pumpkin flavor, and it embodies the true essence of fall!

Pumpkin Coffee Cake with Brown Sugar Glaze


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
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

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. 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 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.

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.

Photo and recipe taken from Pretty. Good. Food.

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