Pumpkin Crumb Coffee Cake

Topping:
1 cup all-purpose flour
1/2 cup packed dark brown sugar
Pinch of salt
1 1/2 tsp cinnamon
6 Tbs unsalted butter, cold, cut into pieces 

Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbs cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15oz can pumpkin
1 tsp vanilla extract
1 1/2 cups sugar
1/2 cup packed dark brown sugar
2 large eggs, at room temperature, lightly beaten

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.

Review:  We have a temporary psychiatrist at work, who is visiting from Greece.  Well, born and raised in FL, as his parents migrated from Greece.  He married a wonderful Greek woman and migrated back!  He sometimes fills in as a temp in the US and we were lucky enough to have him help out last year and this year.  And, this year he shared gifts with a few people (until his supply ran out!).  I was gifted a bottle of olive oil from his uncle's grove in Greece.  He told me it's from the best area in the world for olive oil and I swooned a little.  Who knew I'd ever grow up to become giddy over good olive oil and the kindness of others?  So, today was his birthday and there was lots of talk about doing 'something' for his birthday, but no one organized anything.  I felt in debt after receiving such a gracious gift and thought of making baklava.  Mike assured me I could likely make good baklava, but it could not compare to what the doc is likely used to.  So, I found this recipe and figured I couldn't go wrong.  And, that it would make a great dish for our morning staff meeting.  Everyone loved it, except me.  The pumpkin and applesauce make for a moist, mushy consistency and not the dry, cakey consistency I like.  Oh well, it was a hit and that's all that mattered.