Double-Crumb Crumb Cake

Name: Double-Crumb Crumb Cake
Yield: 10–12 servings
Ingredients: 2 cups gingersnaps (any brand; about 5 oz.); 3 cups all-purpose flour; 1¾ cups (packed) dark brown sugar; 1 Tbsp. ground cinnamon; 1¼ tsp. kosher salt; 1¼ cups (2½ sticks) plus 2 Tbsp. melted unsalted butter; 2 Tbsp. finely grated fresh ginger (from one 3" piece); 10 Tbsp. unsalted butter, room temperature, plus more for pan; 2⅓ cups all-purpose flour; 1⅓ cups granulated sugar; 2 tsp. baking powder; 1 tsp. kosher salt; ½ tsp. baking soda; 2 large eggs; ⅔ cup sour cream; 1 Tbsp. vanilla extract

By Molly Baz

November 20, 2019

Photo by Emma Fishman, Food styling by Pearl Jones

We identified a problem: The best part of a crumb cake is, without fail, the crunchy-sweet topping. So we dreamed up a solution: a cake that’s equal parts crumb and cake. The topping gets extra pizzazz from crushed gingersnaps and fresh ginger that balance all that buttery goodness. Also, no need to whip out the fancy stand mixer—both the topping and batter come together in a food processor. Whoever said you can’t have your cake and eat it too?

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