Pumpkin Crumb Coffee Cake

I love Pumpkin Pie, Pumpkin Bread, Pumpkin Bars with Cream Cheese Frosting, Pumpkin Roll, pretty much anything Pumpkin. When I came across this recipe in the latest All You magazine, I knew I would be trying it. We were having guests for a meal on Sunday and I needed a dessert. I followed the directions exactly and it turned out absolutely delicious. Monday morning came and I knew that there was a large piece wrapped in Saran Wrap sitting on my counter. I got the children off to school and had a little smile on my face as I made myself a cup of nice strong black tea and reached for the Pumpkin Coffee Cake. I looked around and realized that it was GONE! I knew who had done it! My six foot tall, high school senior had snagged it to take with him to school. After my initial selfish disappointment, I smiled even more. It made me happy that my son loved it enough to grab it on the way to school. I asked him about it later that night. He rolled his eyes with pleasure at how good it had tasted. I knew I had found a keeper of a recipe! Honestly, you need to try this! It's THAT GOOD! By they way, it tastes even better the day after you bake it. It's so moist!
Ingredients

Topping:
1 cup all-purpose flour
1/2 cup packed dark brown sugar
Pinch of salt
1 1/2 teaspoons cinnamon
6 tablespoons unsalted butter, cold, cut into pieces
Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15-oz. can pumpkin
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup packed dark brown sugar
2 large eggs, at room temperature, lightly beaten
Preparation
1. Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
2. Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-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 to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.
3. 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.
Nutritional Information
Calories:421
Fat:13g (sat 4g)
Protein:5g
Carbohydrate:72g.
Fiber:3g
Cholesterol:51mg
Sodium:221mg