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 .Preheat oven to 350°.
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. Bake cake until crumb is golden brown and a tester inserted into the center comes out clean, 40–50 minutes. Let cool.
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.
Why so many baking recipes everywhere?! Do you have any idea how fat we are all going to get, self-isolating and eating these treats?!
Oh wow! It sure is decadent.
This looks delicious 😋
Then I will take the top half and you can have the rest!
That looks like more crumb to cake ratio🤷
marisamines
B&W in Hackensack has it As 75% crumb. Best there is!
My favorite bread! But it's getting harder and harder to find such a good coffee cake crumb cake 😔 . Maybe it's time I try to make my own😏
🤤🤤
kamilumin yes speak on this
..😏
Ummmmmmma
Yum!👍
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