Pumpkin Coffee Cake with a Brown Sugar Glaze
Introduction
This Pumpkin Coffee Cake with a Brown Sugar Glaze is a delightful recipe that brings warm, cozy flavors to your kitchen. It's soft, moist, and topped with a sweet glaze that perfectly complements the pumpkin spice. Enjoy it with your morning coffee or as a sweet treat any time of day!
Why Make This Recipe
Why not? It’s simple to make and uses ingredients you probably already have at home! This cake is perfect for fall gatherings or just a cozy day at home. Your family will love the delicious pumpkin flavor, and the best part is how quickly it comes together. Trust me, once you try it, you'll be making it all the time!
How to Make Pumpkin Coffee Cake with a Brown Sugar Glaze
Ingredients:
- 1 teaspoon butter
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1/3 cup water
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 (18 ounce) package yellow cake mix
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1/4 cup heavy whipping cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
Directions:
-
Preheat your oven to 350 degrees F (175 degrees C). Use 1 teaspoon of butter to grease a 9×13-inch baking pan.
-
In a large bowl, mix together the pumpkin puree, eggs, water, 1 tablespoon of vanilla extract, and pumpkin pie spice. Add the yellow cake mix and baking soda, stirring until everything is just combined. Pour your batter into the prepared baking pan.
-
In a small bowl, mix 1/2 cup of brown sugar, all-purpose flour, and melted butter until crumbly. Sprinkle this mixture over the top of the batter with your fingers.
-
Bake in your preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
-
For the glaze, mix together the remaining 1/2 cup of brown sugar, heavy cream, white sugar, and 1 teaspoon of vanilla extract in a saucepan. Heat it over medium, bringing it to a simmer. Remove from heat and stir until the sugars dissolve and the glaze is smooth.
-
Once the cake is done, poke holes all over the top with a toothpick. Pour the warm glaze evenly over the cake.
How to Serve Pumpkin Coffee Cake
This cake is delicious when served warm, but it’s also great at room temperature. Cut it into squares and enjoy it with a cup of coffee or tea. Perfect for breakfast, dessert, or as a snack!
How to Store Pumpkin Coffee Cake
Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, refrigerate it for up to a week.
Tips to Make Pumpkin Coffee Cake
- Make sure your ingredients are at room temperature for the best texture.
- Don't overmix the batter; stir until just combined.
- For extra flavor, add chopped nuts or chocolate chips to the batter before baking.
Variation
You can easily switch up the flavors by using different spices or even adding some chocolate chips for a richer taste. Try adding a bit of cinnamon or nutmeg for an extra kick!
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
2. What can I use if I don’t have heavy cream for the glaze?
You can substitute with half-and-half or whole milk, but the glaze may be a bit thinner.
3. Can I freeze this cake?
Yes! Wrap it tightly and freeze for up to three months. Just thaw in the fridge when you’re ready to enjoy it again.
Now, go ahead and bake this delicious Pumpkin Coffee Cake with Brown Sugar Glaze – you won't regret it! Enjoy!