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Normally I save my baking posts until the weekends (because that’s when I have the time to bake), but I have an event tomorrow that requires me to bring a dessert, so my recipe post is coming to you a little early.  Since it’s Halloween weekend, I figured I should stick to a pumpkin recipe.  I’ve never made a crumb cake before, so decided to try this recipe.  It has a ton of ingredients, but don’t let that scare you off.  They’re pretty basic ingredients, and I already had most of them in my house.  The steps are fairly easy and it is delicious!  Completely worth the time.

You will need:


1 cup all-purpose flour

1/2 cup packed dark brown sugar

pinch of salt

1 1/2 teaspoons cinnamon

6 tablespoons of 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

1 tsp ground ginger

1/2 tsp nutmeg

1/3 cup vegetable oil

3/4 cup unsweetened applesauce

1 can (15 oz.) pure pumpkin

1 tsp vanilla extract

1 1/2 cups sugar

1/2 cup packed dark brown sugar

2 large eggs, room temperature, lightly beaten

Step 1 – Make the cake topping first – In a bowl stir together flour, brown sugar, salt, and cinnamon.  Add pieces of butter.  Combine with fingertips until mixture is crumbly.  Put in refrigerator.

Step 2 – Preheat oven to 350 degrees.  Butter and flour a 13×9 cake pan.

Step 3 – In a small bowl combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Step 4 –  In a large bowl whisk together vegetable oil, applesauce, pumpkin, vanilla, sugar, and dark brown sugar until well mixed.  Whisk in eggs.

Step 5 – Add flour mixture in the small bowl to the pumpkin mixture in the large bowl.  Stir just until combine.  Do not over mix.  It will be lumpy, don’t panic.

Step 6 – Pour batter into cake pan and spread evenly.

Step 7 – Take crumb topping out of the refrigerator and sprinkle over the top of the batter.

Step 8 – Bake for 45 minutes.

Step 9 – Remove from oven and allow to cool (in cake pan) on a wire rack.

This is an old recipe from All You magazine, but I adjusted the amount of ginger.  The original recipe calls for 2 tsp, but on the advice of a friend, who is an amazing baker, I reduced it by half.  I’m so glad I did.  The recipe states it should be baked for 50 minutes, but I think 45 minutes is more than plenty.  This is perfect for breakfast, especially if you have company visiting over the holidays.  The taste of pumpkin isn’t overpowering, so even those who aren’t huge pumpkin fans will like it.



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