pumpkin coffee cake with brown sugar streusel

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!

Ingredients
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

8 Tablespoons unsalted butter, room temperature

preparation

In a small bowl mix together brown sugar, flour, and butter. 

Use your fingers to sprinkle over the top of the cake. 

*     *     *     *     *     *     *

GLAZE

1/2 cup Granulated Sugar 

1 cup brown sugar

2 teaspoon Vanilla Extract 

1/2 cup Heavy Whipping Cream

preparation

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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