Ingredients

• 1-1/2 cups Unbleached White All-Purpose Flour
• 1-1/2 cups Whole Wheat Flour
• 1/4 cup Packed Brown Sugar plus 2 Tbsp, divided
• 1/2 tsp Salt
• 11/2 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1/2 tsp Ground Nutmeg
• 1/2 cup Unsalted Butter cold, cut into cubes
• 2 Tbsp Unsalted Butter melted
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 large egg
• 3/4 cup Applesauce
• 1/2 cup Molasses
• 1/3 cup Buttermilk or milk
• 1/4 cup Pure Maple Syrup

Instructions

1. Preheat oven to 350 degrees F. Spray an 8-inch round springform pan with cooking spray. Set aside.
2. In the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, ¼ cup packed brown sugar, salt, ginger, cinnamon, cloves, and nutmeg. Mix until well combined.
3. Add the cold butter cubes, and mix on medium-low speed until the largest pieces of butter are the size of small peas.
4. Transfer 1 cup of the flour mixture to a medium bowl for the crumble topping. Stir in the 2 tablespoons melted butter and then the remaining 2 tablespoons packed brown sugar; set aside.
5. Mix the baking soda and baking powder into the dry ingredients in the mixer bowl until just combined.
6. In a liquid measuring cup or bowl, whisk together egg, applesauce, molasses, buttermilk, and maple syrup.
7. With the mixer running on low speed, pour the wet ingredients into the mixer bowl with the dry ingredients. Increase mixer speed to medium-low and beat until batter is smooth, about 2 minutes.
8. Pour batter into prepared pan and sprinkle on crumble topping. Place pan on a rimmed baking sheet and bake for 40-50 minutes, until a tester inserted into the center of the cake comes out clean. Let coffee cake cool slightly on a wire rack before serving.