Pumpkin Coffee Cake with
Brown Sugar Glaze
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| Picture: http://www.prettygoodfood.com/2012/02/ pumpkin-coffee-cake-with-brown-sugar.html?m=1 |
I just made this cake and would highly recommend it. This is perfect for a cozy
morning treat, brunch or a Fall party. It is moist, has just enough pumpkin and sweetness for your palate. Delicious!
1. The glaze would have been too much for us so I
just drizzled a little bit; you could half the amount or even less. Depending
on how sweet you like it.
The Original Recipe is from Tasty Kitchen:
http://tastykitchen.com/recipes/desserts/pumpkin-coffee-cake-with-brown-sugar-glaze/
| Prep Time Cook Time | Servings 18 | Difficulty Easy |
Ingredients
- 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
- 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, 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.
Happy Baking!
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