Main Navigation

 photo HiSugarplum-MainNav-Home.png photo HiSugarplum-Projects.png photo HiSugarplum-Organize.png photo HiSugarplum-Holiday.png photo HiSugarplum-Fashion.png photo HiSugarplum-MainNav-travel.png

Ad - Header Leaderboard

Thursday, December 13, 2012

Pumpkin Coffee Cake with Brown Sugar Glaze

It's been awhile since I've shared a recipe around these parts. Truthfully, since Trader Joes came to town, I've been doing more preparing than actual cooking. We're absolutely hooked on all their easy meals. But with extra time off around the holidays, I like to fuss around in the kitchen...and I recently whipped up this divine little number....

Pumpkin Coffee Cake

Okay, it's so good I've made it twice since Thanksgiving. I'm a sucker for anything pumpkin, and since it's a Coffee Cake, you can eat it for breakfast and dessert! (Isn't that rational thinking?)

The Cake Ingredients:

1/3 cup water
1 (15oz) can of pure pumpkin
2 eggs
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 (18oz) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup flour
4 tablespoons butter, melted
1/3 cup chopped nuts of choice (optional)

Brown Sugar Glaze Ingredients:

1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy cream

Pumpkin Coffee Cake

The Directions:

Preheat oven to 350-degrees.
In a large bowl, mix together water, pumpkin, eggs, vanilla and pumpkin pie spice until well combined. 
Add the cake mix and baking soda and mix until just combined.
Grease a 9x13-inch pan and pour batter into pan.

Pumpkin Coffee Cake

In a small bowl, mix together brown sugar, flour, melted butter and nuts (if using).
Use your fingers to sprinkle mixture over the top of the cake.
Bake for 30 minutes, or until a toothpick inserted comes out clean. (I used a smaller pan, so I had to cook an additional 20 minutes.)

Pumpkin Coffee Cake

Mix ingredients for glaze in a saucepan, bring to simmer, remove from heat, and stir until all sugar is dissolved.
Poke holes in the top of warm cake with toothpick or chopstick (I prefer to make larger holes).
Pour warm glaze over the cake, making sure to cover all surfaces.

Pumpkin Coffee Cake


Serve cake warm or at room temperature.
Git in mah belly!!


Pumpkin Coffee Cake

Can't you practically smell the pumpkin and brown sugar?! Do you have a favorite pumpkin recipe? What kinds of treats are you whipping up this holiday season? I'm sharing mine at Natasha's, for Recipe Day of the Christmas Cheer link party! Come over and check out all the yumminess!

Are you pumpkin-crazed, like me? You might like these other pumpkin recipes!

9 comments:

  1. I need to make this. Coffee cake = breakfast and/or dessert. I like the way you think!

    ReplyDelete
  2. That sounds amazing! I think I'll have to make it asap. :)

    ReplyDelete
  3. Breakfast, lunch, dinner, dessert... totally acceptable. This sounds incredible.

    ReplyDelete
  4. I'm pretty certin I NEED this. Now. Yumm!! :)

    ReplyDelete
  5. YUM!!!! I love pumpkin and I am obsessed with coffee cake...this is, indeed, divine!

    ReplyDelete
  6. Oh no you didn't! This looks insanely good...the best of both worlds! Yum!!

    ReplyDelete
  7. Hi, is it 1/2 cup of brown sugar in the cake? You did not write down how much!

    Thank you

    ReplyDelete
  8. Oh this looks so good and while everyone else seems to love pumpkin-something-lattes, I LOVE pumpkin-anything-baked goodies! I can't wait to try this recipe. :)

    ReplyDelete

Your comments are like crack, or popcorn with milk duds, I just can't quit them. xoxo, cass

Google Analytics

Link Within

Related Posts Plugin for WordPress, Blogger...

rS tracking code

 

design + development by fabulous k