This recipe is awesome! Moist and delicious - everybody loved it, and I look forward to making it again.
Pumpkin Crumb Coffee Cake
Comments and Reviews 1-10 of 14
chef1greg Posted: 10/30/10
MrsHomeschool Posted: 11/24/10
I wasn't sure I'd really like this recipe, but our whole family (seven of us) really LOVED it. It's very dense and rich without being too overpowering. It's moist, too. I had no trouble baking it, even though it is a bit more work than most recipes I like to tackle...but it is worth the effort. I'm about to make it again for Thanksgiving instead of traditional pumpkin pie.
Tara08 Posted: 09/22/10
Great flavors and very moist. I used 3/4 cup of sour cream instead of the applesauce, not great for the calories, but kept the cake super moist.
ALambert Posted: 11/22/10
Love this coffee cake, very moist, tasty, great for the holidays, makes a lot.... and had NO problem baking it, like some others. If you have overnight guests, this is a great recipe for morning or for a dessert, since it makes and feeds a lot and is a great holiday inspired dish! YUM.
dreanott Posted: 10/25/10
I rate this at 4 stars (worthy of a special occasion - mostly because pumpkin is a special Fall ingredient). Everyone I shared this with loved it! The only thing I would caution you against is: Do not underbake! With the pumpkin AND applesauce, this thing is not going to dry out. I baked mine for 53 min. Enjoy!!!
Kathy1437 Posted: 11/26/10
Total hit on Thanksgiving. Next time, I plan to make two 8 x 8 pans and give one as a gift. If the recipe didn't work for you, check your baking powder or other ingredients.
lainie1 Posted: 10/14/10
Mine sank and needed a boost of something form more flavor. Any suggestions?
Barb58 Posted: 10/23/10
This turned out like bad pumpkin pie. It was so heavy and underdone that only the outer edges were edible.
irishmaiden222 Posted: 05/14/11
I've made this coffee cake three times; it's fantastic! It also freezes very well, so half of it goes into the freezer for another weekend. I do use a 50/50 blend of whole wheat and white flour.
Tastebudz Posted: 05/17/11
Added a tablespoon of flaxseed& 1/2 bag of semisweet chocolate chips to the cake. We also added 2 handfuls of semisweet chocolate chips to the topping, in addition to cutting the butter from 6tbsp to 4tbsp. Treat yourself to a sample right after the 20 minute cooling period- it is most definitely worth it!
nadjanovotny Posted: 10/23/11
Very moist and delicious. Could use a little less sugar in the cake, but otherwise delicious
darnrecipes Posted: 10/20/11
mine was flat and didnt rise at all!! wont be wasting ingredients again........any ideas???
kpreuss Posted: 10/01/12
This recipe is great, I really enjoyed making it for my coworkers. I added a 1/2 teaspoon of pumpkin spice though because I was unsure how it would taste and it came out delicious. I don't think that the recipe has to much sugar but I do think that it should be served warm. It you take it to a function after being refrigerated all night tell your friends to heat it up for 15 seconds it has a lot more flavor when served warm.
Samuela Posted: 10/28/12
I initially tried this recipe because I liked the topping it had on it. It was the kind I was going for . Overall, this cake cake out okay. I personally thought it was too much ginger. Next time I would only use 1 teaspoon. The only problem I had was that the cake turned out kind of doughy on the bottom. I baked it for 45 minutes, but I didn't want to bake it for longer because the topping was starting to brown and I was afraid it was going to get darker than I wanted. I think it baked long enough, but maybe I over mixed it? I didn't think so since I was mixing by hand, just enough for all the flour to be well blended. I'm not sure what happened. Maybe my baking powder was expired. I will probably try this again, but with some minor changes.