Monday, November 18, 2013

Pumpkin Coffee Cake with Brown Sugar Glaze

I've spent the last few days in bed with a huge box of tissues and my trusty little bottle of Nyquil.  I am dying to get up and bake, but baking is 95% less fun when you can't smell or taste, and also nobody wants a sick person to bake for them.  No one.

Luckily I have lot of recipes photographed just waiting to be edited and posted so hopefully there will be lots of action here this week. 

Also luckily, I just started watching Lie to Me on Netflix and while this is supposed to be treadmill material, this week I'm cheating.  So I have something to keep me company while I'm stuck in bed.  By the end of this week I'm going to be an expert on facial expressions and will probably be qualified to work for the FBI.  There are benefits to being sick after all.

Pumpkin Coffee Cake with Brown Sugar Glaze
Recipe from Tasty Kitchen

-1/3 cup water
-1 15 oz can pumpkin
-2 eggs
-1 Tablespoon vanilla extract
-1/2 tsp salt
-2 teaspoons pumpkin pie spice
-1 box yellow cake mix
-1 teaspoon baking soda

Crumble topping:
-1/2 cup brown sugar
-1/2 cup flour
-1/3 cup walnuts, chopped
-4 Tablespoons butter, melted

-1/2 cup brown sugar
-1/4 cup sugar
-1 teaspoon vanilla extract
-1/4 cup heavy whipping cream

Preheat oven to 350 degrees.

In the bowl of an electric mixer, combine water, pumpkin, eggs, vanilla, salt, and pumpkin pie spice.  Mix well.

Add cake mix and baking soda and mix just until combined.

Pour batter into a greased 9x13 pan.

In a small bowl mix together 1/2 cup brown sugar, 1/2 cup flour, walnuts, and melted butter. Sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool 15 minutes.

To make glaze, combine 1/2 cup brown sugar, 1/4 cup white sugar, vanilla, and heavy cream in a saucepan and bring to a simmer.  Remove from heat and stir until the sugar is dissolved.

Pour glaze over the top of the cake.  Serve cake slices warm with whipped cream.

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