Gingerbread Coffee Cake

If making homeade gingerbread spice, make all the spices together until smooth and place in a jar to store.
Preheat oven to 350 and grease a 9x9 baking dish.
In a medium bowl beat butter and sugar together until well combined.
Mix in milk, eggs, applesauce, molasses, and vanilla until a smooth consistency.
Fold in the dry ingredients, until evenly incorporated. Then set the batter aside.
In a separate bowl mix the filling ingredients together until evenly combined.
Layer half the cake batter in the greased baking dish, and then sprinkle over filling to evenly cover the batter.
In the same bowl used for the filling ingredients combine all the crumble ingredients.
Dollop the remaining batter over the filling and gently spread into a even layer.
Sprinkle the crumble on top of the batter, and place in the oven to bake about 45 minutes or until set and a knife comes out clean from the center.
Let cool for 20 minutes and slice into 9 even pieces, and serve.
Keep leftovers in a airtight container at room temperature for up to 3-5 days or in the freezer for up to 3 months.