Pumpkin Coffee Cake with Brown Sugar Glaze

by Heather on October 7, 2010

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Last day to vote for me to advance to Round 4 in Project Food Blog!  It’s easy:  just click here :)

Well y’all, it appears that my love for butter and cream is going nowhere fast.  You see, last night we went out to eat, ate too much, and subsequently passed out on the couch before I could make my weekly treats for work.

Too bad the whole time I was half-asleep all I could think about was whether or not we had enough butter to make anything.  Sure, I have shortening that I randomly bought for one recipe one time, but nothing compares to butter.

Oh sweet, sweet nectar of the gods, the butter to my bread (literally), how I love thee.  I love thee in all thine creamy, slightly salty, subtly sweet goodness.  You make my heart go pitter-patter.

Well, maybe not as much as this guy does:

But in the realm of food, you are THE ONE.  And that’s a mighty big title.

Sorry y’all, I just had to take a minute there.  Butter seems to get me a little hot and bothered!

So the cake – oh the cake.  I still hadn’t made anything when I woke up this morning.  I ran downstairs in a panic, only to be met with an empty pantry and an almost equally empty refrigerator.  CRAP! I wanted to make something so that I didn’t have any dishes to carry home on Friday.  Yes, these are the things I think about when making treats.  So sue me.  No, wait, don’t do that – that’s the opposite of what I want you to do. (Name that quote anyone?)

As I was about to give up, inspiration struck in the form of a boxed yellow cake mix and a can of pumpkin.  And a bag of walnuts.  And Pumpkin Coffee Cake was born!

PUMPKIN COFFEE CAKE

  • 1 box yellow cake mix
  • 1/4 cup flour (this is if you’re at high altitude – if you’re not, omit this ingredient)
  • 1/3 cup water
  • 1 15-oz can pumpkin puree
  • 2 large eggs
  • 1 T vanilla
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/3 cup chopped walnuts
  • 4 Tbsp butter, melted

Preheat the oven to 350.  In a large bowl mix together the water, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined.  Add the cake mix, baking soda, and flour (if applicable) and mix until just combined.  Grease a 9×13 pan with butter (duh) and pour batter into pan.  In a small bowl mix together the 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.

BROWN SUGAR GLAZE

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/4 cup heavy whipping cream

In a saucepan combine all ingredients 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.

Now doesn’t that sound nice?  It also sounds easy since the cake mix company did the work for us!  But y’all, I think the real proof is in the photos:

This is so moist and (ahem) buttery….

You know it’s good when it doesn’t stay in one piece!

At least that’s what I told myself when my piece broke apart when I tried to plate it too soon…

The end :)

Remember, it’s the last day to vote for me to advance to Round 4 in Project Food Blog!

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