Thursday, May 19, 2011

Pumpkin Spice Cake with Streusel Topping

This cake is an old recipe with a new twist. I learned how to make this Pumpkin Spice Cake years ago at a Pampered Chef Party and it has always been a great go to recipe when you need a fast dessert/coffee cake. Today I decided to spruce up the recipe by adding a streusel topping along with a drizzled icing on top. The streusel topping and icing added to the flavor of the pumpkin and was a big hit.

Cake Ingredients:
1 Box Spice Cake Mix
1 15 Ounce Can 100% Pumpkin
3 Eggs

Streusel Topping Ingredients:
1/2 Cup All Purpose Flour
2/3 Cup Brown Sugar
4 Tablespoons Butter (Cut into pieces)
2/3 Cup Pecans (Chopped)

Icing Ingredients:
1 Cup Powdered Sugar
1 Tablespoon Butter (Melted)
1 Teaspoon Vanilla
1/4 Teaspoon Cinnamon
Coffee House Inspirations - Breve Creme - Vanilla Carmel Cream

Pumpkin Spice Cake
Mix all the ingredients in a large bowl until thoroughly blended. You can mix by hand or use a mixer. Batter will be thick. Pour into a greased 13" x 9" pan.

Streusel Topping
In a small bowl combine all ingredients. Blend to combine using a fork or a pastry blender. Evenly sprinkle the topping onto the cake batter.

Bake the cake for 25 – 30 minutes at 350°. Cake is done when a toothpick inserted in the center comes out clean.

While cake is cooling, place the powdered sugar, butter, vanilla, and cinnamon in a small bowl. Stir in enough cream so that the mixture is smooth but not thin. Drizzle over streusel topping.

Carolina Belle

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