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
How to Make It
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.
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.
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.
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.
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.
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!