We entertained house guests last week . . . and with our home extra busy, I turned to my recipe binder for easy-to-prepare hearty meals and delicious Fall-inspired desserts.
After we put the kids to bed the first evening, I prepared Caramel Pumpkins for the adults. It was fairly late, so the warm and cozy dessert was a welcome treat.
I also baked a Pumpkin Coffee Cake with a brown sugar streusel another evening. It came out of the oven just as we finished dinner; and even though we were all full, the aroma couldn't keep us away from enjoying a slice.
It's the true pumpkin version of the Chocolate Pumpkin Coffee Cake that I shared last week.
It's bright orange hue . . . and moist and tender crumb is a beautiful tribute to pumpkin. I use a butter cake mix base for added richness. And yes, this recipe, too, has a brown sugar streusel topping . . . and a glaze that further moistens every nook and cranny.
I just love simple and delicious desserts . . . and this is one of them!
⅓ cup water
⅓ cup vegetable oil
1 15-ounce can pureed pumpkin
2 x-large eggs
1 Tablespoon pure vanilla extract
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking soda
1 18-ounce box Butter (or Yellow) Cake Mix
BROWN SUGAR STREUSEL
1 cup brown sugar
1 cup flour
pinch of salt
pinch of salt
8 Tablespoons unsalted butter, room temperature
In a small bowl mix together brown sugar, flour, and butter.
Use your fingers to sprinkle over the top of the cake.
* * * * * * *
1/2 cup Granulated Sugar
1 cup brown sugar
2 teaspoon Vanilla Extract
1/2 cup Heavy Whipping Cream
Combine the 1 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.Preparation
Preheat the oven to 350F.
In a large bowl mix together the water, oil, pumpkin, eggs, 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.
Using your hands, crumble the streusel evenly over the top.
Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
When cake is finished baking, let cool for 5 minutes and then poke holes in the top with a toothpick. Using a spoon, pour glaze over the cake, making sure to cover all holes and surfaces. Serve cake warm or at room temperature.
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