This Pumpkin Coffee Cake recipe tastes like fall. A cozy and generous mix of spices – cinnamon, ginger and nutmeg, along with a rich crumb topping make this coffee cake a perfect, seasonal treat.
For the 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.
Butter and flour a 9 x 13 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, 45-50 minutes.
Allow to cool in pan on a wire rack at least 20 minutes.