Chocolate Gingerbread Crumb Cake

The post-Thanksgiving weekend comes with certain traditions around here. Pumpkin and turkey decorations are put away, I can hear the Christmas tree vendors setting up down on the sidewalk and my kitchen smells like gingerbread.

My fellow holiday food bloggers and I are baking up another storm today and my offering is a re-do of a recipe failure from last year. What? You don't think my recipes sometimes fail? Actually, my attempt at a gingerbread crumb cake last December tasted good but suffered some sort of collapse. I turned the sad remains into this delicious trifle but I was determined to find a solution to my cake flop.

A change of pan and some leavening tweaks did the trick and this time I had a tall and regal gingerbread crumb cake. I added a bit of chocolate this year because...well, chocolate, and some festive glaze for a holiday worthy treat. Be sure to check out all the other delicious offerings from my fellow bakers below and enjoy!

by Hungry Couple

Prep Time: 30 Minutes

Cook Time: 50 Minutes

6068599

Ingredients (Makes 12 Servings)

• Cake:
• 2 Eggs
• 1 1/2 Cups sugar
• 1 Stick unsalted butter, at room temperature
• 1 Teaspoon vanilla
• 1 Cup sour cream
• 1 Tablespoon molasses
• 2 Cups all purpose flour
• 3 Tablespoons unsweetened cocoa powder
• 1 Tablespoon ground ginger
• 2 Teaspoons cinnamon
• 1 Teaspoon nutmeg
• 2 Teaspoons baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon salt
• 
  
• Crumb Topping:
• 1/2 Cup sugar
• 1 1/2 Cups all purpose flour
• 1 Stick unsalted butter, melted and cooled
• 1 Tablespoon unsweetened cocoa powder
• 1/2 Teaspoon ground ginger
• 1/4 Teaspoon cinnamon
• 1/4 Teaspoon salt
• 
  
• Ginger Glaze:
• 1 Tablespoon unsalted butter, melted
• 1 Tablespoon milk
• 1/2 Cup confectioner's sugar
• 1/4 Teaspoon cinnamon
• 1/2 Teaspoon ground ginger
• Pinch of salt

Instructions

To make the crumb topping, combine the sugar, flour, cocoa, ginger, cinnamon and salt in a bowl. Stir in the melted butter and let sit while you assemble the rest of the cake.

To make the cake, cream the eggs and sugar together using either a stand mixer or a hand mixer. Beat in the butter. Add the vanilla, molasses and sour cream and continue mixing until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt. Stir the flour mixture into the wet batter and mix.

Butter and flour a 10" tube style pan. Pour in the batter and, with your fingers, crumble the crumb topping evenly over the batter. Bake in a pre-heated 350 degree oven for approximately 50 minutes or until a cake tester comes out clean.

While the cake cools, make the glaze by adding the tablespoon of milk to the tablespoon of melted butter. Whisk in the confectioner's sugar until it's fully incorporated and stir in the cinnamon, ginger and salt. When the cake has been removed from the pan, drizzle on the glaze.

Powered by Recipage

Be sure to check out the amazing creations from my fellow holiday bakers below!

Chocolate Peppermint Bark from Cravings of a Lunatic

Buche de Noel from That Skinny Chick Can Bake

Cranberry Moscow Mule from The Girl in the Little Red Kitchen

Chocolate Gingerbread Crumb Cake from Hungry Couple

Gingerbread Cupcakes with Chai Spiced Frosting from Jen’s Favorite Cookies

Apres Ski Boozy Tea from Pineapple and Coconut

Raspberry Almond Torte from Magnolia Days

Fruit and Nut Bars from What Smells So Good