Pumpkin Crumb Coffee Cake

Pumpkin Crumb Coffee Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Topping:

  • 1

    cup all-purpose flour

  • ½

    cup packed dark brown sugar

  • Pinch of salt

  • tsp cinnamon

  • 6

    tbsp unsalted butter, cold, cut into pieces

  • Cake:

  • 2

    cups all-purpose flour

  • tsp baking powder

  • ½

    tsp baking soda

  • ½

    tsp salt 1 tbsp cinnamon

  • 2

    tsp ground ginger

  • ½

    tsp nutmeg

  • cup vegetable oil

  • ¾

    cup unsweetened applesauce

  • 1

    15-oz can pumpkin

  • 1

    tsp vanilla extract

  • cups sugar

  • ½

    cup packed dark brown sugar

  • 2

    large eggs, at room temperature, lightly beaten

Directions

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 350. 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 broth sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not over mix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping. 3. Bake cake until toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.


Nutrition

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