This is the Holy Grail of Pumpkin recipes!
You know, that one recipe that everyone begs you to bring to get togethers and functions.
That recipe that everyone ask for over and over again.
I kid you not.
This Pumpkin Maple Coffee Cake is the best reinvention of a recipe I have made so far.
I took my Coffee Cake recipe and added some pumpkin and other goodies and it turned into my new favorite pumpkin recipe of the year! Maybe even the decade :)
Do you take recipes you love and reinvent them into other delicious recipes? You really should because it's magical when it turns into something even better.
Here's what you need:
For the cake
1 box vanilla or yellow cake mix (with pudding in the mix)
3 eggs, at room temperature
1 cup pumpkin puree, not pumpkin pie mix
1 cup canola or vegetable oil
1/2 cup milk, I use whole or 2% when baking
1/2 Tbs. maple extract
1 Tbs. Pumpkin Pie Spice
Filling and Topping
1-1/2 cups graham cracker crumbs
1/2 cup brown sugar
1-1/2 tsp. Pumpkin Pie Spice
3/4 cup chopped pecans
1/3 cup melted butter
1-1/2 cups powdered sugar
1 tsp. vanilla extract
2 Tbs. water, give or take (until the right consistency)
Preheat oven to 350 and spray a 9 x 13 baking dish with baking spray then set aside.
In the bowl of a stand mixer or a large bowl place all the cake ingredients and mix on medium speed for two minutes, scraping down the sides as you go.
While the cake batter is mixing, place all the filling ingredients except the butter in a bowl and mix with a fork.
Pour the melted butter over the top and mix until it resembles wet sand.
Pour half the batter in the prepared baking dish and spread out to the edge.
Sprinkle half the filling over the batter in an even layer.
Pour the second half of the batter over the filling and spread as gently as possible to the edges.
Sprinkle the remaining topping over the batter covering the whole top of the cake.
Bake for 43-48 minutes. Mine took exactly 45 minutes. Or until a toothpick inserted into the center comes out clean.
In a small bowl mix the powdered sugar, vanilla, and water until the right consistency for a drizzle.
Using the whisk drizzle the glaze over the top of the coffee cake (may be done while it is slightly warm). If you can, allow the glaze to set up for at least 30 minutes (but not necessary).
Mmmm mmmm BEST COFFEE CAKE EVER!!!!!
Serves around 16 - 20
Here's the handy printable - Pumpkin Maple Coffee Cake
Sounds delicious and perfect for the season. CatherineReplyDelete
Thank you for the sweet comment Catherine :) This is my very favorite Fall dessert (or breakfast)Delete
Oh my! This sounds like a perfect dessert and / or breakfast. The flavors are so comforting. And warm this would be good with a cup of tea. Thanks for sharing.ReplyDelete
Linda @ Tumbleweed Contessa
Thank you so much Linda! I love this one too.Delete