gingerbread crumb cake

As luck would have it, when I re-posted the crazy-famous eggnog crumb cake last week on my Facebook page, someone asked me if I had a gingerbread crumb cake.
I don't but wow, did I love the sound of that one.  Challenge accepted!
I mean why not have a little bit of buttery crumb topping with your gingerbread...right?

I love gingerbread, but why not kick it up a notch?
A little buttery, salty crumb on top.
It's really good.  Trust me.







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gingerbread crumb cake
print recipe

crumb topping
1 ½ cups flour
1 cup light brown sugar, packed
¾ ts salt
1 ts cinnamon (or any other spices you wish)
10 TB unsalted butter, melted & cooled a bit

cake
2 1/2 cups cake flour
1 ts baking soda
¾ ts baking powder
½ ts salt
1 ts fresh ginger powder
1 ts cinnamon
¼ ts cloves
1/8 ts nutmeg
12 TB unsalted butter, room temperature
1 cup sugar
2 large eggs
½ cup PLUS 3 TB sour cream
4 TB molasses

cook notes:
Grease up your bundt cake pan well!
Make sure to taste-test your batter before baking to see if you want more molasses flavor; I didn’t make it too strong.
The cake batter is very thick.  It might be a nice addition to add some chopped pecans to the crumb topping mixture; a hint of texture is never a bad thing.

Preheat the oven to 350 degrees.
Spray a bundt pan with non-stick spray or grease up with butter. Set aside.
For the crumb topping:
In a medium bowl, mix the sugars, salt, and flour.  Add the melted butter and stir with spatula until combined. Set aside.
For the Cake:
Mix the flour, baking soda, baking powder, salt, and all the spices into medium bowl.
Using electric mixer, or mixer or by hand beat the butter and sugar in large bowl until smooth.
Add in the eggs, beating until well blended after each addition.
Next add in the sour cream and molasses; mix until just blended.
Lastly add in the flour mixture in batches—I did two batches, until all is just combined. Do not overmix once the flour is added; remember lumps are good!
Pour the batter into the greased pan, spread batter evenly.  You might have to use a spoon or knife to spread mixture around evenly.
Next add on the crumb topping by dropping clumps (2-3 inch clumps) of it on to the top. Just a gentle push down on the crumbs, not too hard.
Bake the cake for 35-40 minutes or until tester inserted into center comes out clean (mine was done at the 37-minute mark).
Please rotate the pan halfway through baking time.
You will know cake is done when there is no more jiggle in the middle of the cake.
Once cake is cooled, remove from pan carefully and place on a large plate or cake stand.
Keep cake well covered.  Should only last 2-3 days at room temperature.