How To make Quick Pumpkin Cake with Coffee Glaze
------------------------------PATTI - VDRJ67A
1 pk Spice cake mix
1 1/2 c Pumpkin pie mix
4 Eggs
1 pk Whipped topping mix
:
COFFEE GLAZE-------------------------------- 1/4 c Butter
1 c Powdered sugar; sifted
1 tb Kahlua
Milk Preheat oven to 350~. In large mixing bowl, combine cake mix, pumpkin pie mix and 2 eggs. Mix at low speed until moistened. Mix at medium speed for 2 minutes. Add remaining eggs and topping mix. Mix at low speed until moistened, then at medium speed for 3 minutes. Pour into greased and floured 12 cup bundt pan. Bake 45-55 minutes or until tested done. Cool 15 minutes; remove from pan. Cool completely. COFFEE GLAZE: Melt butter in saucepan. Add sugar and Kahlua; mix well. Add small amount of milk, if needed, for drizzling consistency. Drizzle over cooled cake. -----
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FULL RECIPE:
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Fall Food Friday | Pumpkin Spice Coffee Cake with Brown Butter Glaze | Make Believe Cooking Show
Come cook with me! In today's Make-believe cooking show, I'm baking a Pumpkin Spice Coffee Cake with Brown Butter Glaze for a women's fellowship brunch. Get in my belly now! Y'all, it was sooooo good. All the fall flavors and textures in one scrumptious place.
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PREP TIME: 10 minutes
COOK TIME: 40 - 50 minutes
TOTAL TIME: 1 hour (ish)
Ingredients
For the Cake:
1 spice cake mix (I used Duncan Hines)
6 Tablespoons flour
3 eggs
1 cup water
1 (15 oz) can of pumpkin puree
1/2-2/3 cup chopped walnuts
For the Brown Butter Spice Glaze:
4 Tablespoons butter
1 1/2 cup powdered sugar (I added a little more to thicken mine up a bit)
1 teaspoon vanilla
2 Tablespoons milk (I ended up using about 3 TBSP)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Instructions
Preheat oven to 350, spray your bundt pan with non-stick cooking spray.
Mix cake ingredients together (minus the walnuts) on low in your mixer until combined, then on high for two minutes. Fold in chopped walnuts.
Pour into prepared bundt pan. Bake for 40-50 minutes or until toothpick inserted in the middle comes out clean. 40 minutes was the perfect time for mine.
Remove cake a cool slightly.
To prepare glaze: In a small saucepan over medium heat, melt butter, stirring constantly. Butter will begin to brown and become fragrant and amber in color. This takes a few minutes, so be patient, but don't stop stirring, be careful not to let it burn. Remove from heat and add in vanilla, keep stirring. Whisk in powdered sugar, spices, and milk, adding more sugar if you want it a little thicker. Drizzle over warm (not hot) cake.
Nutrition Information: YIELD: 16 SERVING SIZE: 1
Amount Per Serving: CALORIES: 287TOTAL FAT: 12gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 45mgSODIUM: 284mgCARBOHYDRATES: 43gFIBER: 2gSUGAR: 25gPROTEIN: 4g
Nutrition isn't always accurate.
*Recipe from An Affair From the Heart:
Moist! & Delicious! Pumpkin Bunt Cake With Black Irish Cream glaze @ToyasKitchen
Moist! & Delicious! Pumpkin Bunt Cake With Irish Cream Whisky glaze @Toya's Kitchen
Ingredients
2 cups self rising flour
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup white sugar
2 sticks soften unsalted butter
1/4 cup vegetable oil
1/2 cup butter milk
4 eggs
1/2 tsp al spice
1 tsp ginger
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp salt
Glaze
1 cup powder sugar
3 tbsp Irish cream whisky
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How to make the BEST Pumpkin Coffee Cake with Maple Glaze #coffeecakerecipe #coffeecake #pumpkin
#pumpkin #coffeecake
This Pumpkin Coffee Cake is so moist and delicious.
Pumpkin Coffee Cake
Stressel Topping
1 Cup All Purpose Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar
1 Tsp Pumpkin Spice
4 TBS Melted Butter
Maple Vanilla Glaze
1 TBS Maple Syrup
1/4 Tsp Vanilla extract
1/4 Cup Powdered Sugar
1 TBS Melted Butter
Pumpkin Filling
1/4 Cup Dark Brown Sugar
1/4 Sugar Sugar
1 TBS Pumpkin Spice
2 TBS Pecans
1 Pinch Salt
Pumpkin Cake
1 1/2 Cups AP Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Ground Nutmeg
1 Tsp Ground Cinnamon
1 TBS Pumpkin Spice
1 Each Egg
1/2 Cup Brown Sugar
1/3 Cup Canola Oil
3/4 Cup Pumpkin Puree
1/4 Cup Whole Milk
1/4 Cup Sour Cream
1 Cup All Purpose Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar
1 Tsp Pumpkin Spice
4 TBS Melted Butter
Maple Vanilla Glaze
1 TBS Maple Syrup
1/4 Tsp Vanilla extract
1/4 Cup Powdered Sugar
1 TBS Melted Butter
Pumpkin Filling
1/4 Cup Dark Brown Sugar
1/4 Sugar Sugar
1 TBS Pumpkin Spice
1 TBS Pecans
1 Pinch Salt
Pumpkin Cake
1 1/2 Cups AP Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Ground Nutmeg
1 TBS Pumpkin Spice
1 Each Egg
1/2 Cup Brown Sugar
1/3 Cup Canola Oil
3/4 Cup Pumpkin Puree
1/4 Cup Whole Milk
1/4 Cup Sour Cream
Bake at 350 degrees for 35-45 minutes .