Friday, October 15, 2010

Pumpkin Crumb Coffee Cake

*recipe taken from a Kraft foods magazine a few years ago, I think.

1 C all-purpose flour
1/2 C packed dark brown sugar
Pinch of salt
1 1/2 tsp. cinnamon
6 Tbsp. unsalted butter, cold, cut into pieces *I used margarine since that's what I had on hand.

2 C 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 C vegetable oil
3/4 C unsweetened applesauce
1 15 oz. can pumpkin
1 tsp. vanilla extract
1 1/2 C sugar
1/2 C packed dark brown sugar
2 large eggs, at room temperature, lightly beaten *mine were not room temp.

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 350 degrees. 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 topping.
3. Bake cake until a toothpick inserted into center comes out clean, 45 -50 minutes. *I baked mine for 45 mins. and it turned out perfect. Allow to cool in pan on a wire rack at least 20 minutes.

Sorry no pic but it looks so pretty, especially when you cut into pieces. It was so good! My family was raving about it.


  1. so do you actually buy 'dark' brown sugar? i've never bought anything but normal. looks like lots of ingredients, but i'll give it a try this weekend... i hope :o)

    thanks for posting!!!

  2. okay, i made it last night. brought it in this morning to put out for the bake sale. and i think its more like pumpkin pie with a crumble topping than a coffee cake. did yours turn out like that? its tasty - just not coffee cake looking/tasting.