Sunday, November 21, 2010

Pumpkin Crumb Coffee Cake

I got this recipe from AllYou magazine and it's a keeper! Moist, nice crumb topping, PUMPKIN! My girls helped me make and eat this yummy treat. This is even better the next day. Did I mention it's very moist and the crumb topping is WONDERFUL?

Pumpkin Crumb Coffee Cake

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

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

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 over mix. 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.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

What's on The Menu Wednesday at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)


  1. Yummy! I want to make this SOON!
    Would you consider linking up with Of Such is the Kingdom this week with a thankfulness post? Check it out!

  2. This would be so yummy with a big cup of tea on these cold mornings!

  3. This sounds wonderful! The cake sounds lovely and moist and I love the idea of the topping.

  4. This sounds nice and spicy, just the way I like it. I guess I'll have to keep baking with pumpkin a little while longer because I now HAVE to make this cake, no doubt about it.