Pumpkin Crumb Coffee Cake
Prep: 20 min
Bake: 50 min
Serves: 12
Cost per serving: 43 cents
Topping:
1 cup all-purpose flour
1/2 cup packed dark brown sugar
Pinch salt
1 1/2 tsp cinnamon
6 Tbsp unsalted butter, cold, cut into pieces
Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp 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 cups sugar
1/2 cup packed dark brown sugar
2 large eggs, at room temperature, lightly beaten
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 better.
2. Make cake: Preheat oven to 350F. 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 will 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.
All You, October 2010, p. 135.
