favorite fall recipe

Starting off Monday the only way that makes sense... with dessert. Today's #blogtober14 prompt is: Favorite Fall Recipe.

One of the items on my fall bucket list was to make at least five recipes from my "fall" themed Pinterest board. Last week I made two and one of them was this Pumpkin Coffee Cake. I have left it on the counter at home and every time I look someone has put another dent into it. My uncle (who has worked and cooked in the restaurant/hospitality industry for over twenty years) says it's "outstanding". My grandmother says it's "one of the best cakes she's ever tasted" (which I think is a bitttt of a stretch since she's the best cook/baker I know). My mother said this recipe is "a keeper" and my girlfriend said it "melts in your mouth".

The funny thing is.. I can't take a lot of credit since most of the recipe is combining one can of pumpkin puree with box of yellow cake mix. I got all kinds of compliments yet it was one of the easiest cakes to make! Score.

One can of pumpkin puree and one box of yellow cake mix. I actually used white cake mix because we didn't have yellow in the house and I thought it was really going to change the way it tasted but it didn't seem to. I'm also aware my batter looks far too lumpy but I still can't figure out how to eliminate lumps. Anyone have any tips? It's so annoying. 

That pool at the bottom of the baking pan? It's butter. The recipe says to coat the pan with some butter. I prefer to melt said butter completely and let it sit at the bottom of the pan. I'm sure that's all sorts of wrong but I love butter and the thought of it baking into the cake from the bottom makes me throw all baking etiquette out the window.

Flour, egg, and brown sugar used to make the crumbly mixture sprinkled on top of the batter. 

Bake in a 9x13 pan at 350 for about 25-30 minutes. I found that mine was still too liquid-y after 30 minutes so I left mine in for a few minutes longer. 

Bring brown sugar, granulated sugar, vanilla, and heavy cream to a simmer on the stove (I didn't have heavy cream so I used whipped cream and it worked really well) for the brown sugar glaze. This made the house smell so good.

The finished product!

I found that the amounts the recipe called for ended up making more glaze than I needed so some places on the cake have a lot of sugary glaze. For some, it may be too much but it seems to be my family's favorite part of the cake so I'll stick with it when I make it again. 

Whenever I think of glaze, I'm reminded of Miranda's weight loss attempt on Sex and the City when she says "some things are worth being fat for" as she fawns over a glazed doughnut. If it's said in SATC, it shall be. The glaze stays. 

Check out the recipe and let me know if you end up making it and what you think!

What are your favorite fall recipes? Link up with Taylor, Helene, and the rest of us so we can share the joy of all things carbohydrates because, after all, some things are worth being fat for. ;)