Gingerbread Crumb Cake
Description
This smell of coffee cake baking will wake your family jump out of bed in the morning so that they can enjoy its warm, moist goodness. Don't limit yourself though to just the morning. It can be enjoyed anytime of the day and is best served warm.
Ingredients
Dry Ingredients:
3 c. all-purpose flour
1 c. sugar
1 c. firmly packed light brown sugar
1 T. baking powder
1/2 t. salt
1 T. powdered ginger
1 t. cinnamon
1 t. allspice
1 t. ground cloves
1/2 t. nutmeg
2 1/2 sticks (1 1/4 c.) unsalted butter, cold and cut in pieces
Wet Ingredients:
2 large eggs
1 c. apple butter
1/4 c. molasses
1/2 c. sour cream
Directions
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Preheat oven to 350 degrees. Lightly spray a 9x13 baking pan with non-stick cooking spray.
Put all dry ingredients into the bowl of a food processor fitted with the blade attachment; pulse to combine thoroughly. Pulse in butter until it's well distributed and mixture is crumbly, about 30-40 pulses.
Pour dry mixture into a large mixing bowl; remove 1 c. mixture; set aside for crumb topping.
Whisk together eggs, apple butter, molasses and sour cream until smooth.
Add wet ingredients to the dry ingredients, folding just until thoroughly mixed. DON'T over mix.
Spread the batter evenly into the prepared pan; evenly sprinkle the reserved crumbs on top. Bake for 50-55 minutes, or until a wooden toothpick inserted in the center comes out clean without wet batter clinging to it. (The baking time will vary depending on your pan and your oven.)
Let cake cool slightly before cutting.
Wrap the cake with foil or plastic after it has cooled so it won’t dry out. It can be reheated briefly in a microwave, starting with 15 second increments.
12 servings.