Preheat oven to 350 degrees. Grease 13x9in glass baking pan. Line with parchment paper. Make sure there is enough parchment paper to cover the sides. Set aside.

In a large mixing bowl, combine the dry ingredients for the cake (flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves). Whisk to combine.

In a separate medium sized bowl, combine the wet cake ingredients (pumpkin purée, applesauce, buttermilk, eggs, and vanilla).

Slowly add wet ingredients into the dry ingredients in larger mixing bowl, stirring as you go. Mix until just combined. Do not over-mix batter. Pour batter into prepared baking dish and set aside.

For the crumble: In a large mixing bowl, combine flour, granulated sugar, brown sugar, salt, cinnamon and nutmeg. Stir to combine. Slowly add in melted butter until well mixed. Mixture should look like slightly wet sand with clumps. If you don’t see 1/2in-1in clumps, add more flour a Tbsp at a time. Mixture will feel slightly dry at this point.

Spread crumble evenly over the top of the cake in your baking dish, breaking it up as needed. Bake on middle rack for 30-35 minutes, or until toothpick inserted in the middle comes out clean. You want the top just slightly golden brown. My oven runs a little hot so mine was done in 25 minutes. Always start with the lower time and add more as needed.

While cake is baking, prepare the glaze. In a small bowl combine confectioners sugar, heavy cream, maple syrup and vanilla. Glaze should be smooth and not too thin.

Once cake is done, allow to cool completely. I wait at least an hour. Once cooled, lift the cake out of the pan carefully using the parchment paper. Cut into desired slices and drizzle your glaze across the top using a fork.

Store at room temperature if serving same day. After that, store in the refrigerator up to 5 days to maintain freshness.