Pumpkins in Fall

Pumpkin and  Brown Sugar Glaze Coffee Cake

I had Friday off of work this week. So, I did some chores, ran some errands, and made this fabulous Pumpkin Coffee Cake with Brown Sugar Glaze. It was so tasty I had to share. When my husband got home later that evening I told him that we can’t eat the whole thing; we should both take some of it to work on Monday. Well, it’s Sunday and the cake is practically all gone. There won’t be any left to take to work on Monday. That is how tasty it is.

With it being October, fall is definitely in the air. The leaves are finally starting to change colors, there is a crisp feel to the air in the morning, and pumpkins are showing up everywhere! In our lattes, our beer, on doorsteps; but I love the whimsical look they give a home and let’s face it, pumpkin flavor is so delicious. Perhaps Coffee And could have an “All Things Pumpkin” week. I guess that’s some food for thought.

1/3 cup water

1(15oz) can pureed pumpkin

2 whole eggs

1 tablespoon vanilla extract

½ teaspoon cinnamon

½ teaspoon nutmeg

1 box yellow cake mix

1 teaspoon baking soda

½ cup sugar, divided

1 cup brown sugar, divided

1/2 cups flour

4 tablespoons melted butter

1 teaspoon vanilla extract

¼ cup heavy whipping cream

Preheat the oven to 350F degrees. In a large bowl, mix together water, pumpkin, eggs, 1 tablespoon of vanilla, cinnamon and nutmeg until well combined. Add the cake mix, baking soda and ¼ cup of sugar.  Grease a 9x13 pan with butter and pour the batter into the pan.

In a small bowl, mix together ½ cup of brown sugar, ½ cup of flour and melted butter. Sprinkle the sugary mixture over the top of the cake. Bake the cake for about 30 minutes.

Combine ½ cup of brown sugar, ¼ cup of granulated sugar, 1 teaspoon and heavy whipping cream in a saucepan over low heat until all the sugar has dissolved.  After the cake is finished baking, remove from the oven and pour the sugar glaze over the top. Then, devour!