Preheat oven to 350 degrees F. Grease and flour an 8x8-inch pan.
In the bowl of a free standing mixer fitted with a paddle attachment (or you can use a hand mixer) cream the butter, brown sugar and granulated sugar on medium speed until fluffy, 1-2 minutes.
With the mixer on medium-low add Maple Applesauce, egg and vanilla. Scrape down sides of bowl and mix until uniform.
In a medium bowl combine the flour, baking soda, cinnamon, clove, allspice, nutmeg and salt. Mix with a whisk until uniform. Slowly add the flour to the applesauce/butter mixture. Mix until uniform, being sure to not over mix. Pour batter into the prepared pan.
To make the crumb topping place the brown sugar, flour, pecans and cinnamon in a medium size bowl. Blend in the butter with a pastry blender or with your fingers until the mixture is crumbly. Sprinkle over cake batter.
Bake cake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Serve warm or at room temperature.