Thursday, October 27, 2011

Pumpkin Coffee Cake with Brown Sugar Glaze

Every week our church puts on a mid-week fellowship meal before Awana and youth group. This was the cake that we served. It is perfect for fall. I have to tell you, by the response of all the people last night, this cake is killer! It is wonderful! My friend Kym found the recipe via Pinterest.

Pumpkin Coffee Cake with Brown Sugar Glaze
1/3 cup water
1 can pureed pumpkin (15 oz)
2 eggs
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 box yellow cake mix
1 tsp. baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cup walnuts, chopped
4 Tbsp. butter, melted
1/4 cup sugar
1 tsp. vanilla extract
1/4 cup heavy whipping cream

Preheat oven to 350°. In a large bowl mix together the water, pumpkin, eggs, 1 Tbsp. vanilla extract, and pumpkin pie spice until well combined. Add the dry cake mix and baking soda and mix until just combined. Grease a 9 x13 in. pan with butter and pour the batter into the pan. In a small bowl mix together 1/2 cup 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. While the cake is baking, make the glaze. Combine the other 1/2 cup of brown sugar, granulated sugar, 1 tsp. vanilla, and the heavy cream in a saucepan and bring to a simmer. Remove from the heat and stir until all the sugar is dissolved. Once the the cake has finished baking, remove from the oven and poke holes in the top of the cake with a toothpick or a knife. Pour glaze over the cake, making sure to cover the entire surface. Serve cake warm or at room temperature.

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