![]() Can’t wait to bring this to a party someday. And I took some to other friends in quarantine and they all loved it. And it came out great! It was difficult a bit to do this without a food processor, but I managed to use my blender pretty effectively. I decided to try this recipe in an attempt to make something a bit more complicated and from scratch. I’ve never been able to bake anything more complicated then brownies from a mix in a box, or something equally simple like Nestle Cookies. I’ve written down the recipe just in case BA removes it from their website one day I love it that much! The cake was an excellent dessert when served warm with custard and/ ice cream and even better the next day with coffee. I also only had less than 1/3 cup of sour cream left so I substituted plain low fat yogurt.Īlso added some fresh blueberries to the batter (about a cup). you could still taste the cinnamon without it being over powering. Cut cake into squares.ĭelicious! Always wanted to bake a crumb cake and I love the ratio of crumb to cake! However the only change I made was reduced cinnamon to 1tsp as I thought 1 Tbsp sounded like ALOT. Lift parchment up and transfer cake to a cutting board or platter discard parchment. Run a thin knife around edge of pan to help release cake. Step 4īake cake until crumb is golden brown and a tester inserted into the center comes out clean, 40–50 minutes. Scatter crumb topping over, squeezing small handfuls with your palms to create some larger crumbs and slightly favoring the outside 2" around the perimeter. Add eggs, sour cream, and vanilla and pulse continuously until mixture is very smooth and homogenous, about 2 minutes. ![]() Pulse flour, granulated sugar, baking powder, salt, and baking soda in food processor until combined. Lightly grease a 13x9" pan with butter, then line with parchment, leaving an overhang on both long sides butter parchment. Wipe out food processor bowl (no need to wash it you’ll use it for the cake). Set crumb topping aside until ready to use. 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 flour, brown sugar, cinnamon, and salt and pulse until combined. Process gingersnaps in a food processor until fine crumbs form. ![]()
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