• Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing the paper to overhang the sides. Spray with nonstick cooking spray and set aside.

Crumb Topping

• To a medium bowl, add butter, granulated sugar, brown sugar, cinnamon, and salt. Stir to combine.
• Add the cake flour and stir until the mixture is completely combined. Be careful not to overmix. Set aside.

Cake

• To the bowl of a stand mixer fitted with the paddle attachment, add all-purpose flour, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Mix on low speed until combined.
• Add cold cubed butter and mix on medium-low speed until the butter is broken down into small, pea-sized pieces. You can also use a pastry cutter or your hands to work in the butter.
• In a medium bowl, whisk together the egg, applesauce, molasses, buttermilk, and maple syrup until smooth.
• With the mixer running on low speed, slowly pour the wet mixture into the dry ingredients. Increase to medium-low speed and beat until the batter is smooth and fully combined, about 2 minutes.
• Pour the batter into the prepared baking dish, spreading it evenly with an offset spatula or the back of a spoon.
• Using your hands or a fork, break the prepared crumb topping into small pieces. Evenly distribute it over the cake batter.
• Bake for 40-50 minutes, or until the crumb topping is golden and a toothpick inserted into the center of the cake comes out with a few moist crumbs, but no wet batter.
• Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving