Pumpkin Crumb Coffee Cake

Ingredients

• Topping:
• 1 cup all-purpose flour (I use whole wheat sometimes)
• 1/2 cup packed dark brown sugar
• Pinch of salt
• 1 1/2 teaspoons cinnamon
• 6 tablespoons unsalted butter, cold, cut into pieces
• Cake:
• 2 cups all-purpose flour (sub whole wheat flour for all or part)
• 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 3/4 cups)
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs, at room temperature, lightly beaten

Preparation

1. 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.
2. 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.
3. 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.

Source: allyou.com

Yield: Serves 12

Cost per Serving: $.43