Pumpkin Coffee Cake With Brown Sugar Glaze

Pumpkin coffee cake with brown sugar glaze.

Pumpkin coffee cake with brown sugar glaze. This pumpkin coffee cake with a buttery crumb topping and a brown sugar glaze is a delicious fall treat to serve at a festive brunch. Moist, dense, and rich pumpkin coffee cake with a brown sugar streusel and a vanilla glaze. With a rich, gooey pumpkin spice filling, buttery pecan streusel topping, and maple glaze, this fluffy and moist pumpkin coffee cake is sure to impress.

1 (18 oz) package yellow cake mix. In a small bowl mix together the brown sugar, 1/2 cup flour, walnuts, and melted butter. It’s filled with vanilla, brown sugar, and lots of cinnamon for the perfect pumpkin spice flavor.

As much as i adore summer — and all of it’s relaxing ways, fall has always and forever been my favorite. We adapted our favorite pumpkin bread recipe for this easily shareable breakfast treat. Using a doctored cake mix, with a ribbon of gooey brown sugar and pecan swirl throughout, finished with a simple maple syrup glaze.

The glaze combines sweet, nutty brown butter with confectioners' sugar and orange juice for a complex flavor profile that will make you swoon. 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.

Pour glaze evenly over cake. In the bowl of a stand mixer add the flour, sugar, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Pumpkin coffee cake with brown sugar glaze.

In a small bowl, mix together brown sugar, flour and melted butter. To make the streusel topping for this pumpkin coffee cake, melt the butter and combine it with the brown sugar, cinnamon, and flour. She’s sharing her aunt marie’s favorite pumpkin cake recipe today.