My Gingerbread Crumb Cake recipe is a warm spiced coffee cake made super moist and tender with molasses and sour cream ~ it's the perfect way to start a chilly morning, or treat your overnight guests during the holidays!
2 1/2sticks (1 1/4 cups) unsalted butter, cold and cut in pieces
Set oven to 350F
Lightly spray a 9x13 baking pan.
Put all the dry ingredients in the bowl of a food processor fitting with the blade attachment. Pulse to combine everything thoroughly.
Pulse in the butter until it is well distributed and the mixture is crumbly, 30-40 pulses.
Pour the dry mixture into a large mixing bowl. REMOVE one cup of the mixture and set it aside.
Whisk together the eggs, apple butter, molasses, and sour cream until smooth.
Add the wet ingredients to the dry, folding just until everything is thoroughly mixed. Don't over mix.
Spread the batter evenly into the prepared pan. Sprinkle the reserved crumbs evenly over the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. The baking time will vary depending on your pan and your oven.
Let cool slightly before cutting.
https://theviewfromgreatisland.com/gingerbread-crumb-cake/ October 19, 2016