Pumpkin Coffee Cake!

I love this recipe that I copied from Lauren Dyer.

Ingredients2 1/2 c cake flour + 2 T
2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1 t ground ginger
1 t nutmeg
pinch of ground cloves
1 1/2 c sugar
1 1/2 sticks butter
1 1/2 c pumpkin puree
3 extra large eggs
1 1/2 t vanilla
For the crumble:
3 T butter
1/4 cup packed light brown sugar
1/2 cup flour
1/1/2 t cinnamon
1/4 t salt
Method Cream the butter and sugar together in a mixer using the paddle attachment. Then add the eggs one by one, then the vanilla, then the pumpkin. Sift together the flour baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set the mixer to low, and add in the dry ingredients until just combined. Turn the mixer off and finish folding the batter together with a spatula. Pour the batter into a greased 8 inch spring form pan. (You can also use a tube pan, or a square baking dish. Smooth out the batter and top with the crumble. Bake at 350 for 50-60 minutes.
*If you do use a tube pan, invert the pan to turn out the cake, and serve crumble size up.
For the crumble:Place all the ingredients in a bowl, and pinch together with your fingers until you have small pea sized pieces