23 December 2014

Pumpkin Gingerbread Coffee Cake

Yum
Bob's staff was treated to an Open House at the college since time ran out to have an Open House at our house!  We used some of our tried-n-true dishes that we did at Lewis and Clark.  I lost my recipe for Mexican Mess but a teacher at Jefferson City had the recipe and rescued me.  Thank you!!

Bob took shrimp and our doctored up cocktail sauce (can you say horseradish?), Mexican Mess, Meatballs with sweet and sour sauce, chocolate chip cookies and sugar cookies, Cream cheese block with jalapeno jelly, popcorn, chips and salsa and my new recipe: pumpkin gingerbread coffee cake.

I wanted to make a coffee cake to serve as a breakfast treat for the staff.  I couldn't find a recipe I liked, so I created my own. 


Cake is ready to serve!
Pumpkin Gingerbread Coffee Cake

1 spice cake mix
6 T flour
3 eggs
1 c water
1 15 oz can pumpkin puree

That pumpkin looks yummy.
Mix together and pour into a 9 by 13 prepared pan.  Make the crumble topping:

3 T butter, melted
1/3 c white sugar
1/3 c flour
1/3 c packed brown sugar

Mix together.  Sprinkle on top of the wet cake. Bake in a 350 oven for 28 minutes or until done.

The cake after baking and before glaze.

Prepare glaze.

Brown Butter Glaze

4 T butter melted and cooked in a pan until foamy and browned (not burned, watch carefully)
1 1/2 c powdered sugar
1 t vanilla
2 T milk

Mix vanilla and milk, pour over sugar and mix.  Add butter and stir well.  Pour over baked, warm (not hot) cake.  Spread over cake.

Rumor has it that the coffee cake went over very well!  

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