{Pumpkin Coffee Cake with Brown Sugar Glaze}

This cake was insanely good! It came out very moist with a wonderful crunchy topping and the glaze added so much rich flavor. This has definitely become a new family favorite.

For The Topping:
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
4 Tbs butter
1/2 cup pecans, chopped

For The Cake:
1/2 cup butter, softened
1 cup sugar
2 whole eggs
1 (15 oz) can pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt

For the Brown Sugar Glaze:
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/4 cup heavy whipping cream

In in a small bowl, combine sugars and cinnamon for the topping. Cut in the butter until mix resembles coarse crumbs. Stir in pecans, set aside

In a mixing bowl, cream butter and sugar for the cake. Add eggs, one at a time, beating well after each addition. Combine pumpkin and vanilla, mix well.

Combine dry ingredients.

Add dry ingredients to the creamed mixture. Beat on low until just blended.

Spread the batter in a 9×13 pan, greased and floured. Sprinkle with the topping

Bake at 325 degrees for 40 minutes or until a toothpick inserted near center comes out clean.

For the glaze: combine the brown sugar, white sugar, vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When the cake is finished baking, pike holes in the top with a fork. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

One comment

  1. Greetings from Italy! I must say, this is an incredible recipe and I absolutely appreciate the fact that it is fully from scratch! YES!!! High fives to you! The cake is just the right amount of pumpkin flavor and light, the streusel topping is to die for. I've made this recipe 3 times now and the last time I made 6 mini loaves, doubled the amount of pecans, and skipped the glaze and it was perfect with a cup of Italian coffee. Thank you so much for sharing!

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