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Pumpkin Coffee Cake with Brown Sugar Glaze
Nb persons: 18
Yield:
Preparation time:
Total time:
Source: http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html?m=1
| 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 |
| 4 Tablespoons | Butter, Melted |
| ¼ cups | Granulated Sugar |
| 1 teaspoon | Vanilla Extract |
| ¼ cups | Heavy Whipping Cream |
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.
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