This one I picked up at Williams-Sonoma — I figured it was fitting to cook this again with the arrival of cooler temperatures here in Provo. My friends are huge fans of this recipe (and I can’t say that I blame them.) It’s kind of lake a layer of pumpkin pie baked into a coffee cake. Enjoy!
Ingredients:
1 box yellow cake mix, separated
3 eggs
¼ Cup sugar
3 Tablespoons milk
1 jar pumpkin butter (about 1½ cup)
1 Tablespoon all-purpose flour
½ Cup (1 stick) butter, melted
¼ Cup (½ stick) cold butter
1 teaspoon cinnamon
½ Cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350 degrees
- Lightly grease a 9″ x 13″ pan
- Measure out 1 Cup of cake mix and set aside
- Mix remaining cake mix with ½ cup melted butter and 1 egg until combined
- Press the mixture onto bottom of pan
- Mix pumpkin butter, 2 eggs, and 3 tablespoons of milk until combined
- Pour the pumpkin butter mixture over the cake mixture in the pan and smooth gently if necessary
- Sprinkle the chopped nuts over the pumpkin butter mixture
- Mix the cup of cake mix set aside earlier with 1 tablespoon flour, ¼ cup sugar, and 1 teaspoon cinnamon
- Blend the cold butter into this third mixture until butter is granulated and mixture has a crumbly consistency
- Sprinkle this final mixture over the pumpkin mixture in the pan
- Bake 35-40 minutes or until mixture is set and crumble is a golden brown
When I was at the grocer’s choosing which cake mix to use (the debate was whether to use a plain yellow cake or use a mix for a coffee cake and simplify the recipe — I despise using mixes in general), a girl stopped and gave me some advice. Not at all useful, but advice nonetheless. Where was she when I was wondering what type of knife would work best for dicing baking chocolate?
