Pumpkin Coffee Cake with Brown Sugar Glaze - November Cake Odyssey

This month's new cake recipe is a coffee cake.

Let me make one thing perfectly clear:

This is NOT something that should be eaten for breakfast. 
This is dessert.
Plain.  And simple.
Or - at the very least, it's an afternoon snack.

No one should start their day eating something this over-the-top sweet.  Unless, of course, you are treating yourself to a Der Dutchman cream-filled, chocolate frosted long john donut.  And then, all the breakfast rules go straight out the window!

From one of my past sources, the recipe for Pumpkin Coffee Cake was found on the Pioneer Woman's sister site, Tasty Kitchen.  Give it a gander.  There is a wide assortment of recipes to be discovered on there.

Pumpkin Coffee Cake with Brown Sugar Glaze
Here's What You Need:
1/3 cup water
1 can pureed pumpkin (15 oz.)
2 eggs
1 Tablespoon vanilla
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cup chopped walnuts, optional
4 Tablespoons melted butter
1/4 cup sugar
1 teaspoo vanilla
1/4 cup heavy whipping creamj

Here's What You Do:
Preheat oven to 350 degrees.  In a large mixing bowl, combine water, pumpkin, eggs, 1 Tablespoon vanilla, and pumpkin pie spice (I just used cinnamon since I didn't have pumpkin pie spice).  Add the cake mix and baking soda and mix until just combined.  Lightly oil a 9x13 pan and pour batter into pan.

In a small bowl, mix together 1/2 cup brown sugar, 1/2 cup flour, walnuts and melted butter.  Use a fork or your fingers to mix it and then evenly distribute over the top of the cake batter in the pan.  Bake at 350 for 24-30 minutes or until a toothpick inserted in the center comes out clean. 

Prepare for the aroma to over-take you.  Your house will smell like heaven.

For the glaze, combine the other 1/2 cup brown sugar, white sugar (yes, more sugar!) 1 teaspoon vanilla and heavy cream in a small saucepan.  Bring to a simmer.  Remove from heat and stir until all...SUGAR is dissolved.

When the cake is finished baking, poke holes in the top with a toothpick or kabob stick.  Pour the glaze over the cake, making sure to cover all surfaces.  Serve the cake warm.  If you're daring enough and have a high metabolism, you might even want to add a dollop of whipped cream to the top!

HAPPY THANKSGIVING!