Tuesday, July 8, 2014

Pumpkin Coffee Cake

Here is the second recipe that I welcomed the hubs home with... Pumpkin brownies were waiting for him that night but I also wanted something delicious that I would not have to get up early in the morning to make for breakfast. Seriously, had to slap my own hand to stop from eating some for a treat before bed! I cut a few pieces for the kids to have in the morning so they didn't have to wake us up and couldn't resist trying a few bites. Delicious!! This is probably more of a dessert recipe, but when I hear coffee cake I like to believe that it can be a treat for breakfast also... Love to start the day with a yummy treat every once in a while.

Pumpkin Coffee Cake
(recipe found on pinterest via prettygoodfood.com)

1/3 cup water
1 can (15 ounces) pureed pumpkin
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
4 tablespoons butter, melted
1/4 cups sugar
1 teaspoon vanilla
1/4 cups heavy whipping cream

Preheat the 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 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, 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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