Pumpkin Crumb Coffee Cake

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.

Course Dessert

Cuisine American

Keyword Pumpkin Coffee Cake, Pumpkin Crumb Coffe Cake

Prep Time 15

Cook Time 45

Cooling 20

Total Time 1 20

Servings

Calories 405kcal

Author Cathy Pollak

Ingredients

Topping:

1 cup all-purpose flour
1/2 cup packed dark brown sugar
1-1/2 tsps ground cinnamon
pinch of table salt
6 tbsps unsalted butter, cold, cut into pieces

Cake:

2 cups all-purpose flour
1-1/2 tsps baking powder
1/2 tsp baking soda
1 tbsp ground cinnamon
2 tsps ground ginger
1/2 tsp ground nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 (15 oz) can pumpkin puree
1 tsp vanilla extract
1-1/2 cups granulated sugar
1/2 cup packed dark brown sugar
2 large eggs, room temperature, lightly beaten

Instructions

Preheat oven to 350^oF.
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.

Video

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