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Gingerbread Crumb Cake is a super moist spiced coffee cake ~ the perfect way to start a chilly morning.



Total time

60 minutes


Breakfast, Dessert


  • dry ingredients
  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tbsp powdered ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground cloves
  • ½ tsp nutmeg
  • butter
  • 1¼ unsalted butter (cold and cut in pieces)
  • wet ingredients
  • 2 eggs
  • 1 cup Apple Butter
  • ¼ cup molasses
  • ½ cup sour cream


  1. Set oven to 350F
  2. Lightly spray a 9x13 baking pan.
  3. Put all the dry ingredients in the bowl of a food processor fitting with the blade attachment. Pulse to combine everything thoroughly.
  4. Pulse in the butter until it is well distributed and the mixture is crumbly, 30-40 pulses.
  5. Pour the dry mixture into a large mixing bowl. REMOVE one cup of the mixture and set it aside.
  6. Whisk together the eggs, apple butter, molasses, and sour cream until smooth.
  7. Add the wet ingredients to the dry, folding just until everything is thoroughly mixed. Don't over mix.
  8. Spread the batter evenly into the prepared pan. Sprinkle the reserved crumbs evenly over the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. The baking time will vary depending on your pan and your oven.
  9. Let cool slightly before cutting.
  10. View the recipe instructions at The View From the Great Island

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