This is amazing!!! It is fall in every bite, making it the perfect October breakfast! It is not hard to make however you will end up using a few utensils and bowls. Overall I think this recipe was worth the time.
I will say that my cake took longer to cook then it was listed. It was done on the sides and still not cooked in the middle. The only problem with this is the sides are a little dry/over cooked, and the middle is moist and tasty.
Give this a try to get your pumpkin fix this week!
Ingredients:
Topping:
- 1 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- Pinch of salt
- 1 1/2 teaspoons cinnamon
- 6 tablespoons unsalted butter, cold, cut into pieces
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/3 cup vegetable oil
- 3/4 cup unsweetened applesauce
- 1 15-oz. can pumpkin
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs, at room temperature, lightly beaten
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.
Make cake: Preheat oven to 350ºF. 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. 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.
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.
Original recipe from: Myrecipes.com
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