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
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.|
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!