Dessert of the month

PUMPKIN APPLE COFFEE CAKE WITH STREUSEL

INGREDIENTS

2  CUPS ALL-PURPOSE FLOUR 2 CUPS WHITE SUGAR 1  TEASPOONS GROUND CINNAMON 1 TEASPOON BAKING SODA 1 TEASPOON GROUND NUTMEG I/4 TEASPOON SALT 1/2 TEASPOON GROUND GINGER 1/4 TEASPOON GROUND CLOVES 1 CUP PUMPKIN PUREE 1/2 CUP VEGETABLE OIL 2 LARGE EGGS 2 CUPS PEELED AND CHOPPED APPLES STREUSEL TOPPING: 1/2 CUP WHITE SUGAR 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON GROUND CINNAMON 4 TEASPOONS COLD UNSALTED BUTTER

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES F (175 DEGREES C).

GREASE A 9X13-INCH BAKING PAN.

COMBINE FLOUR, WHITE SUGAR, CINNAMON, BAKING SODA, NUTMEG, SALT, GINGER, AND CLOVES FOR CAKE IN A LARGE BOWL.

COMBINE PUMPKIN, OIL, AND EGGS IN A MEDIUM BOWL. ADD TO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN APPLES. SPOON BATTER INTO THE PREPARED PAN.

COMBINE SUGAR, FLOUR, AND CINNAMON FOR TOPPING IN A SMALL BOWL. ADD BUTTER AND CUT IN UNTIL CRUMBLY.

SPRINKLE OVER THE BATTER. BAKE IN THE PREHEATED OVEN UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN, 35 TO 40 MINUTES.