Pumpkin Crumb Coffee Cake

*recipe taken from a Kraft foods magazine a few years ago, I think.

TOPPING
1 C all-purpose flour
1/2 C packed dark brown sugar
Pinch of salt
1 1/2 tsp. cinnamon
6 Tbsp. unsalted butter, cold, cut into pieces *I used margarine since that's what I had on hand.

CAKE
2 C 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 C vegetable oil
3/4 C unsweetened applesauce
1 15 oz. can pumpkin
1 tsp. vanilla extract
1 1/2 C sugar
1/2 C packed dark brown sugar
2 large eggs, at room temperature, lightly beaten *mine were not room temp.

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 350 degrees. 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 to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with topping.
3. Bake cake until a toothpick inserted into center comes out clean, 45 -50 minutes. *I baked mine for 45 mins. and it turned out perfect. Allow to cool in pan on a wire rack at least 20 minutes.

Sorry no pic but it looks so pretty, especially when you cut into pieces. It was so good! My family was raving about it.