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
Keyword: applesauce, cake, chocolate, pumpkin
Author: Beth Cato
4large eggs room temperature
1cupwhite chocolate chips
1/2cupturbinado or other coarse sugar
Line a 13x9 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.