I love fall. I love the changing colours of the falling leaves. I love the little nip of cold in the air. I love pumpkin. And I love this cake. Pumpkin baked goods just seem so perfect. I always seem to have some pumpkin puree in the fridge because of those pesky 28 ounce cans of pumpkin. Who decided on 28 ounces anyway?
Since I had some leftover pumpkin puree left, that was begging to be used; I decided to make this. I wanted something quick and easy, and not to mention delicious. I looked around the internet and remember seeing a picture on Pinterest of a can of pumpkin and a box of cake mix, and was slightly intrigued. I made a few changes to the recipe, which included a vanilla cake mix instead of yellow cake because thats what I had on hand. I increased the streusel; because who doesn’t love streusel? Lastly, I incorporated espresso into the brown sugar glaze, and I think it gave it an amazing flavour.
This cake came together so quickly, and tastes so delicious. Even my very discerning taste testers agreed. So much so, that this cake is almost gone and its only been 24 hours. So go ahead and make this, you’ll love it too.
Pumpkin Streusel Coffee Cake with Espresso Glaze
Makes one 9 x 13 inch. Cake
For the Cake:
15 oz pumpkin puree
1/3 cup water
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tablespoon vanilla extract
1 box vanilla or yellow cake mix
1 teaspoon baking soda
For the Streusel:
3/4 cup brown sugar
3/4 cup all purpose flour
pinch of salt
6 tablespoons butter
For the Glaze:
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon espresso powder
1/4 cup heavy cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
Mix together the pumpkin puree, water, eggs, cinnamon, nutmeg, and vanilla until combined. Add in the cake mix and the baking soda. Mix until well combined.
Next, make the streusel. In a small bowl combine the flour, brown sugar, salt, and butter. Mix until small pea sized clumps are forms. Spread evenly over cake batter.
Bake until toothpick inserted comes out clean. About 30 to 35 minutes.
While the cake is baking, make the glaze. In a small saucepan, combine both sugars, vanilla, espresso powder, and heavy cream. Bring to a simmer, and stir until the sugar and espresso is dissolved. Set aside.
When the cake is finished baking, use a skewer to poke lots of holes all over the cake. The more the better. Drizzle the glaze all over the cake. Be sure to use it all.
Serve warm or at room temperature.
Adapted from Tasty Kitchen.