Pumpking Crumb Coffee Cake

By gtzgirl

Ingredients

• Topping:
• 1 c. all-purpose flour
• 1/2 c packed dark brown sugar
• pinch of salt
• 1-1/2 tsp. cinnamon
• 6 tbsp. unsalted butter, cold, cut into pieces.
• Cake:
• 2 c. all purpose-flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tablespoon cinnamon
• 2 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/3 cup vegetable oil
• 3/4 cup unsweetened applesauce
• 1 15 oz. can pumpkin
• 1 tsp. vanilla extract
• 1-1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs at room temp, lightly beaten

Details

Servings 12
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

1. Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.

2. Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.

3. Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.