Tuesday, October 22, 2013

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!

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 

1 cup brown sugar
1 cup flour 
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.

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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  1. This looks amazing! I'm stopping by from Inspiration Monday.
    Lauren @ imperfectandfabulous.blogspot.com

    1. Hi Lauren!
      Thanks for stopping by! And yes, this cake is amazing.
      I hope you get a chance to give it a try soon!
      Happy Fall,

  2. Oh My! That looks so yummy! Can't wait to try it myself. My kids can't get enough of pumpkin flavored baked goodies this time of year, they are sure to love this! Thanks.

    1. Good morning, Robin . . .
      Thanks for coming by!
      This cake is a favorite in our house, and I know it will be in yours too ;0)
      Happy Fall baking,

  3. Suzanne....oh my goodness, my mouth is watering! This looks absolutely scrumptious! I just might have to try this! Thanks for sharing your recipe :)

    1. I hope you try it soon, Debby!
      You'll love it, especially when it still warm!!
      Have a beautiful day,

  4. Oh wow, this looks so good and your tablecloth is perfectly matched. Love that. Thanks tons for linking to Inspire Me. Hugs, Marty

    1. So happy you came by, Marty!
      I hope you're having a great week.
      Sending warm Fall hugs your way,

  5. Looks perfect! Thanks for sharing at Silver Pennies Sundays. x

  6. This looks so YUMMY! I've pinned so I can give this a try!
    Thanks so much for sharing at AMAZE ME MONDAY!

  7. Thank you so much! I made these today and my children and I loved them! So moist and light. I didn't make them with the topping, but the muffin itself was fantastic! I'm sure with the topping it would be delightful, but we're cutting back a little on the sugars. :)

    1. Hi Shirley!
      Thanks so much for coming by and letting me know about your experience with this cake. So happy you and your kids enjoyed it!
      Keep in touch,

  8. Suzanne- this looks fantastic! I need to try this very soon!

  9. You lucky lucky thing! Sounds like such a fun experience. I'd love a posh ice cream maker but I do have a little Kenwood one where you freeze the bowl - obviously it's not as convenient but it does work very well and it makes some gorgeous ice cream. You'll never want to go back to the shop bought stuff! Italian affogato


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