Pumpkin Crumb Coffee Cake

1 cup all-purpose flour
1/2 cup packed brown sugar
pinch of salt
1 1/2 tsp cinnamon
6 Tbsp. unsalted butter, cold, cut into pieces

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp. cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15-oz can pumpkin
1 tsp vanilla extract
1 1/2 cups sugar
1/2 cup 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 or fork until mixture is crumbly. Refrigerate while making batter.

Make cake: Preheat oven to 350°F. Butter and flour a 9x13-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 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.

**Recipe adapted from All You Magazine