Friday, November 12, 2010

Pumpkin Coffee Cake with a Brown Sugar Glaze

This recipe is from the Tasty Kitchen. This would be the perfect breakfast treat on Thanksgiving or Christmas morning. It was so moist and the glaze was the perfect amount of sweet to top off this cake!

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 (I didn't use nuts because so many people have allergies)
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Heat oven to 350. Mix together water, pumpkin, eggs, 1 tbsp vanilla extract, and pumpkin pie spice until combined. Add cake mix and baking soda and mix until combined. Pour into a greased 9x13 pan. In a separate bowl combine 1/2 cup of brown sugar, 1/2 cup of flour, nuts (if you are using them), and melted butter. Sprinkle over the top of the cake and bake for 25 to 35 minutes.

To make the glaze, combine 1/2 cup of brown sugar, granulated sugar, 1 tsp vanilla, and heavy cream in a saucepan. Bring to a simmer then remove from heat and stir until the sugar is dissolved.

After removing the cake from the oven poke holes in it with a toothpick and pour the glaze over making sure it covers the entire cake. Serve warm or at room temperature.

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