Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep Time
20 Mins
Bake Time
50 Mins
Serves 12

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

ballerinabaker's Review

November 07, 2013

gmac90's Review

October 29, 2013

blacksands's Review

September 18, 2013

Samuela's Review

October 28, 2012
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.

kpreuss's Review

October 01, 2012
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.

Holley's Review

July 11, 2012

nadjanovotny's Review

October 23, 2011
Very moist and delicious. Could use a little less sugar in the cake, but otherwise delicious

darnrecipes's Review

October 20, 2011
mine was flat and didnt rise at all!! wont be wasting ingredients again........any ideas???

Tastebudz's Review

May 17, 2011
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!

irishmaiden222's Review

May 14, 2011
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.