Weekly Recipe: Pumpkin Coffee Cake

This is an AWESOME coffee cake for October. It was so tasty with a nice warm cup of hazelnut coffee. The recipe says it only makes 12 servings, but those would be huge servings, so I cut the pieces in half, to make 24 manageable sized coffee cake squares. Enjoy!

Pumpkin Crumb Coffee Cake

Recipe from All You Magazine, October 2010

12 (or 24)  servings, 20 minutes prep, ready in 70 minutes

Ingredients

TOPPING:
1 cup flour
1/2 cup packed dark brown sugar
Pinch of salt
1/2 T. cinnamon
6 T. unsalted butter, cold, cut into tiny pieces

CAKE:
2 cups flour
1/2 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. cinnamon
2 t. ground ginger
1/2 t. nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15-oz. can pumpkin
1 t. vanilla extract
1 1/2 c. sugar
1/2 c. packed dark brown sugar
2 large eggs, slightly beaten

1. Make topping: In a bowl, stir together dry ingredients. Add butter and combine with fingertips until crumbly. Refrigerate while making batter.

2. Make cake: Preheat oven to 350 degrees. Butter and flour a 13 x 9 cake pan. In a small bowl, combine all dry ingredients (except sugars). In a large bowl, whisk together oil, applesauce, pumpkin, vanilla, and both sugars until well mixed. Mix in eggs. Add flour fixture to pumpkin mixture and stir until just combined.

3. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.

4. 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.