Monday, September 27, 2010

Pumpkin Crumb Coffee Cake

I have never posted a recipe before, but this one was very yummy at our MOMS meeting this morning.

This recipe is from a recent magazine, I think Woman's Day. Today was our first 'cool' day here in Texas and the smell of the pumpkin cooking made it a perfect morning. I hope you all are having a wonderful Fall.

1 cup all-purpose flour
1/2 cup packed dark brown sugar
Pinch of Salt
1 1/2 tsp. cinnamon
6 Tbsp. unsalted butter, cold, cut into pieces

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
2 tsp. ground ginger
1/2 tsp. nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15-oz. can pumpkin
1 tsp. 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, stire together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertops until mixture is crumbly. Refrigerate while making batter.
2. Make cake: Preheat oven to 350 F. Butter and flour a 9X13-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 interserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.



  1. Yummo! And yes, finally some cool weather =)

  2. Yum!!! Thanks for the dairy free recipe!! (I can improvise with the topping!)