Pumpkin Crumb Coffee Cake

This recipe is awesome! Moist and delicious - everybody loved it, and I look forward to making it again.

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.

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.

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.

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!!!

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.

Mine sank and needed a boost of something form more flavor. Any suggestions?

This turned out like bad pumpkin pie. It was so heavy and underdone that only the outer edges were edible.

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.

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!

Very moist and delicious. Could use a little less sugar in the cake, but otherwise delicious

mine was flat and didnt rise at all!! wont be wasting ingredients again........any ideas???

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.

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.