Pumpkin Coffee Cake with Maple Glaze
This pumpkin coffee cake with a cup of coffee is a dreamy fall breakfast. And though it’s perfect for breakfast or brunch, this coffee cake is also nice for dessert.
Ingredients
- 1 (15-Ounce) can pumpkin puree
- 1/3 cup Hiland Sour Cream
- 1 tablespoon Griffins Vanilla
- 2 Hansens eggs
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 teaspoon baking soda
- 4 tablespoons Hiland Unsalted Butter, melted
- 1/2 cup Shawnee Mills All-Purpose Flour
- 1/2 cup brown sugar
- 1/2 cup chopped Miller Pecan Co. Pecans Glaze:
- 1/2 cup Griffins Original Syrup
- 1/3 cup Hiland Heavy Whipping Cream
- In a mixing bowl, combine pumpkin, sour cream, vanilla, eggs, pumpkin pie spice, cake mix and baking soda. Mix with an electric mixer until thoroughly combined.
- Pour into a 9-by-13-inch cake pan.
- In a small bowl, combine butter, flour, brown sugar and pecans. Sprinkle on top of cake batter. Bake cake in a 350-degree oven for about 30 to 35 minutes or until toothpick inserted in center comes out clean.
- While cake is baking, make the glaze by combining the syrup and cream in a small saucepan. Heat until it comes to a simmer, then remove from heat.
- When cake is done, poke a few holes in the top, and pour on the glaze.
- Let cool slightly before cutting into pieces. Delicious served with freshly whipped Hiland Heavy Whipping Cream.