Pumpkin Crumb Coffee Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 15 oz pumpkin puree canned
• 1 tablespoon cinnamon 
• 1.5 teaspoons cinnamon 
• 0.5 cup t brown sugar dark packed
• 2 large eggs lightly beaten at room temperature
• 1 cup flour all-purpose
• 2 cups flour all-purpose
• 2 teaspoons ground ginger 
• 0.5 teaspoon nutmeg 
• 0.5 teaspoon salt 
• 1 pinch salt 
• 1.5 cups sugar 
• 6 tablespoons butter unsalted cold cut into pieces
• 0.8 cup apple sauce unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• cake form

Directions

1. Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon.
2. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
3. Make cake: Preheat oven to 350F. 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.
4. Whisk in eggs.
5. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix.
6. Pour batter into cake pan and spread evenly.
7. Sprinkle with reserved topping.
8. 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.