Pumpkin Crumb Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
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 |
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 |
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 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.
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