Jumat, 21 Maret 2014

Pumpkin Coffee Cake





This is a little bit of a cheat coffee cake. It has all the bells and whistles of a coffee cake, but it�s made with a boxed cake mix and has more of an gooey butter cake feel. It�s less traditional coffee cake, but still totally and ridiculously awesome. The addition of the pumpkin puree really takes it over the top for me. I would highly recommend making this if you need a dessert in a hurry. It comes together very quickly and what�s even better is that you don�t even need the mixer, just a fork and a wooden spoon.

Pumpkin Coffee Cake

Ingredients:
  • 1 box Yellow Cake Mix (18 Ounce Box)
  • ? cups Water
  • 1 can Pureed Pumpkin (15 Oz)
  • � cups Flour
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice
  • 4 Tablespoons Butter, Melted
  • � cups Heavy Whipping Cream
  • 1 teaspoon Baking Soda
  • � cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Brown Sugar, Divided

Directions:

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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