So I dusted off the camera and got out the baking pans. Finally, I know. Like I said in my previous post, I have a new job, which leaves me little time (or energy) to get my cook/bake on. I’m sorry, please forgive me for being such an awful blogger friend.
My theory on life is this: the way to get people to love you is to feed them. We all think it, don’t act like you never have…so with my new job, I’ve decided to be the person that brings in something delicious on Monday mornings. I’ve baked muffins, breads, etc. Stuff people like to munch on when they walk in on a dark and early Monday morning. Helps put people in a good mood. It also helps soften the blow when I have to yell at people or tell them they’re not doing a good job (I'm the second in command. I’m basically Dwight, an Assistant to the Regional Manager type of situation). I think when people have a belly full of butter and sugar they work harder, they work smarter and they’re less sluggish come Monday morning.
I try to make sweet items for everyone, but not cookies or brownies necessarily. People don’t mind a sugary blueberry muffin with a streusel topping, but you put out a plate of chocolate chip cookies and everyone suddenly thinks it’s dessert and no longer appropriate for breakfast snacking. It doesn’t make any sense, I assure you there is MUCH more sugar and butter in this coffee cake than a chocolate chip cookie. And the glaze, well now you’re in sugar overload. Or should I say, sugar heaven?
Hmm, is it too late to be making pumpkin items? Are we over the whole pumpkin season thing? I’m not. I don’t think anyone else will be either. I hope not at least. This is a little bit of a cheat coffee cake. It has all the bells and whistles of a coffee cake, but it’s made with a boxed cake mix and has more of an gooey butter cake feel. It’s less traditional coffee cake, but still totally and ridiculously awesome. The addition of the pumpkin puree really takes it over the top for me. I would highly recommend making this if you need a dessert in a hurry. It comes together very quickly and what’s even better is that you don’t even need the mixer, just a fork and a wooden spoon.
I got the recipe from How Sweet It Is, one of my favorite blogs. Go check it out then come right back!
⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream
Preheat the oven to 350F.
In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of 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.
In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 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.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.