Saltair Inn Waterfront Bed and Breakfast
Ginger Snap Crumb Cake: Breakfast-Brunch
Prep time:20 minutes
3 cups Flour
2 cups Sugar
1 cup Shortening (or 1 stick butter and 1 stick margarine)
3 teaspoons Baking Powder
1 cup Milk
2 dozen Gingersnaps - coarsely crushed
4 tablespoons Flour (for topping)
4 tablespoons Light brown sugar
4 tablespoons butter, soft
1/2 teaspoon cinnamon
Mix flour, sugar, shortening (also can use 1 stick butter and 1 stick margarine), and salt. Remove 1 cup and set aside for topping.
Add to the remainder the baking powder, eggs, and milk. Mix well and pour into a 9 x 13 pan.
To mix the topping, mix the gingersnaps, 4 tbs flour, brown sugar, 4 tbs butter, and cinnamon until crumbly. Add the reserved dry cake mix. Springle over the top of the cake batter.
Bake at 375 for 25-35 minutes. Let cool for 10 minutes. Sprinkle with powdered sugar before serving.