Pumpkin Coffee Cake

Start to finish: 1 hour 30 minutes | Impresses: 8

INGREDIENTS

For the cake:
15-ounce can puréed pumpkin
1 box spice cake mix
1/4 cup butter, cold and diced
1/2 cup flour
1/4 cup sugar

For the glaze:
1/4 cup cold coffee
1 tablespoon instant espresso powder
3 cups powdered sugar

METHOD

For the cake:
Heat oven to 350 degrees and butter an 8-by-8 baking dish.
In a large bowl, mix together canned pumpkin and cake mix until fully combined. Spread into prepared baking dish.
In a small bowl, cut together butter, flour and sugar with a fork until crumbly. Sprinkle flour mixture over batter and bake 35–40 minutes until a knife inserted in the middle comes out clean.
Set on a baking rack to cool.

For the glaze:
In a small bowl, whisk together coffee, espresso powder and powdered sugar until smooth.
Drizzle over cooled cake, cut into squares and serve.