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Pumpkin Crumb Coffee Cake

If I would have had pumpkin, I would have made this today!

Ingredients:

Topping
  • 1 cup all-purpose flour
  • 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
  • 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

Directions:
  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. 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. 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.

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