Howdy Kitchen: Pumpkin Coffee Cake

Pumpkin Coffee Cake with Brown Sugar Glaze

{Recipe found at Tasty Kitchen, from Heather's Dish}

Yup.  This stuff is as good as it sounds!

And it is as good as it looks, too!

I followed this recipe pretty accurately....until it came to the topping.

Here's the recipe....with my little change.

Ingredients for Batter

• 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
  

  Ingredients for Topping

• ½ cup Brown Sugar
• ½ cup Flour
• 4 Tablespoons Butter, Melted
• ¼ cup butterscotch chips
• ¼ cup toffee or bits of brickle
  

  Ingredients for Glaze

• ¼ cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• ¼ cups Heavy Whipping Cream
  

Preparation Instructions

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,
butterscotch chips, toffee/bits of brickle, 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.

For the glaze, combine 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.


I actually made 2 of these tonight.  1 for the weekend, and 1 to take to and share at work.




Enjoy!  And happy baking.