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
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.