Pumpkin Coffee Cake with Brown Sugar Glaze
Since the Pumpkin Poppers that I posted earlier this week were such a hit with family, friends, and all of you, I decided to break out another Pumpkin recipe. I just want to make sure we all have the best recipes out there, to bring in Fall! I’m so excited already! I found this yummy looking Pumpkin Coffee Cake recipe from Pretty. Good. Food., and just had to give it a try.
It is kind if ironic because I have been asking for nominations for this week’s Pinterest Challenge, and today, a reader nominated this very recipe. I already made it – just last night! Oh boy was this tasty. Typically, I think of Coffee Cake as a breakfast food, but this delicious dish really could serve as dessert. There is an entire yellow cake mix in the batter, with pumpkin, so it is entirely your call. It is very sweet, and is complete with a brown sugar crumb topping AND brown sugar glaze. Be prepared for a sugar coma, because that is what is coming your way, with all of the deliciousness this Pumpkin Treat can muster up! This cake is more moist than any coffee cake I have had.
Here we go!
- ⅓ cups water
- 1 can pureed pumpkin, 15 oz
- 2 eggs
- 1 Tbs vanilla extract
- 2 tsp pumpkin pie spice
- 1 box yellow cake mix, 18 oz
- 1 tsp baking soda
- 1 cup brown sugar, divided
- ½ cup flour
- 4 Tbs butter, melted
- ¼ cups granulated sugar
- 1 tsp vanilla extract
- ¼ cup heavy whipping cream
- Preheat oven to 350°.
- 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 or nonstick cooking spray, and pour batter into pan.
- In a small bowl, mix together ½ cup of brown sugar, flour and melted butter. Use your fingers to sprinkle over the top of the cake.
- Bake cake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, start preparing your glaze.
- Combine the other ½ 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. This shouldn’t take very long.
- When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake. It should seep into the holes and make for a nice sticky, sweet topping.
- Serve cake warm or at room temperature.