Bready or Not Original: Sugar-Crusted Pumpkin Cake

Posted by on Oct 20, 2021 in Blog, Bready or Not, breakfast, cake, chocolate, pumpkin | 0 comments

This Sugar-Crusted Pumpkin Cake is moist, delicious, and packed with autumnal flavors!

Bready or Not Original: Sugar-Crusted Pumpkin Cake

There is a definite pumpkin pie-like vibe to this thing. The white chocolate chips melted along the bottom (hence the direction to grease the foil well) and formed a sort of scrumptious crust, too.

Bready or Not Original: Sugar-Crusted Pumpkin Cake

This thing is even pretty. I like using turbinado sugar as a top crust because it’s pretty, texturally delightful, and tastes darn good!

Bready or Not Original: Sugar-Crusted Pumpkin Cake

This cake will keep for at least 3 days, covered and chilled, and maybe longer. It also freezes like a champ.

Bready or Not Original: Sugar-Crusted Pumpkin Cake

Since this makes a 13×9 pan, it’s probably a good thing it can be portioned out over days and weeks!

Bready or Not Original: Sugar-Crusted Pumpkin Cake

This easy-to-make pumpkin cake makes a lot of hearty, moist cake loaded with fall flavor. It keeps well in the fridge for days, and can also be frozen for later.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: applesauce, cake, chocolate, pumpkin
Author: Beth Cato

Equipment

  • 13×9 pan

Ingredients

Cake

  • 4 large eggs room temperature
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/2 cup applesauce
  • 2 cups cake flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin spice
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 cup white chocolate chips

Topping

  • 1/2 cup turbinado or other coarse sugar
  • 1/2 teaspoon pumpkin spice

Instructions

  • Line a 13×9 pan with foil and apply generous nonstick spray or butter. Preheat oven at 350-degrees.
  • Mix together the eggs, white sugar, vegetable oil, and applesauce. Add the cake flour, baking soda, pumpkin spice, and salt. Follow up with the vanilla extract and pumpkin puree. Fold in the white chocolate chips.
  • Pour batter into the pan and level out. Mix together the two topping ingredients and sprinkle over the cake.
  • Bake for 1 hour, or until the middle passes the toothpick test. Let cool at room temperature, then store in fridge. Cake will keep for at least 3 days in the fridge, but can also be sliced and frozen for later enjoyment.

OM NOM NOM!

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