Ingredients
For the topping:
- 4 tablespoons butter, unsalted - melted
- 1/3 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
For the cake:
- 3/4 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup yogurt, plain Greek
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Nutrition Information
Serving size:
Calories: 210
Carbohydrate: 26g (9%)
Protein: 3g (6%)
Total Fat: 11g (17%)
Saturated Fat: 3g (15%)
Trans Fat: 0g
Cholesterol: 30mg (10%)
Sodium: 190mg (8%)
Dietary Fiber: <1g (0%)
Calcium: 4%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.
To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.
To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.
Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack before cutting and serving.
Recipe Review (1)
Came out insanely good. I used coconut oil and doubled the recipe and baked it in a 9×13 glass baking dish. Next time I will double the amount of crumbs. I love crumb toppings