Pumpkin Crumb Coffee Cake

By MJH

Ingredients

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

Details

Adapted from myrecipes.com

Preparation

Step 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.


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.

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.