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Pumpkin Crumb Coffee Cake

Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep time 20 mins
Bake time 50 mins
Yield Serves 12

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

Nutrition Information

  • calories 421
  • fat 13 g
  • satfat 4 g
  • protein 5 g
  • carbohydrate 72 g
  • fiber 3 g
  • cholesterol 51 mg
  • sodium 221 mg

How to Make It

  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.