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?
Ingredients
10–12 servings
Crumb Topping
Cake and Assembly
Crumb Topping
Step 1
Process gingersnaps in a food processor until fine crumbs form. Add flour, brown sugar, cinnamon, and salt and pulse until combined. Transfer flour mixture to a large bowl and gradually drizzle in melted butter, mixing until large sandy clumps form and no dry spots remain. Add ginger and mix just to combine. Set crumb topping aside until ready to use. Wipe out food processor bowl (no need to wash it; you’ll use it for the cake).
Cake and Assembly
Step 2
Preheat oven to 350°. Lightly grease a 13x9" pan with butter, then line with parchment, leaving an overhang on both long sides; butter parchment. Pulse flour, granulated sugar, baking powder, salt, and baking soda in food processor until combined. Add 10 Tbsp. butter and pulse until mixture is sandy. Add eggs, sour cream, and vanilla and pulse continuously until mixture is very smooth and homogenous, about 2 minutes. Scrape down sides and pulse once more.
Step 3
Spread batter in prepared pan. Scatter crumb topping over, squeezing small handfuls with your palms to create some larger crumbs and slightly favoring the outside 2" around the perimeter.
Step 4
Bake cake until crumb is golden brown and a tester inserted into the center comes out clean, 40–50 minutes. Let cool.
Step 5
Run a thin knife around edge of pan to help release cake. Lift parchment up and transfer cake to a cutting board or platter; discard parchment. Cut cake into squares.
