Saltair Inn Waterfront Bed and Breakfast

Ginger Snap Crumb Cake: Breakfast-Brunch

Servings: 10

Prep time:20 minutes

Ingredients:

• 

  3 cups Flour

• 

  2 cups Sugar

• 

  1 cup Shortening (or 1 stick butter and 1 stick margarine)

• 

  dash Salt

• 

  3 teaspoons Baking Powder

• 

  3 Eggs

• 

  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

• 

  Powdered Sugar

Step 1:

Mix flour, sugar, shortening (also can use 1 stick butter and 1 stick margarine), and salt. Remove 1 cup and set aside for topping.

Step 2:

Add to the remainder the baking powder, eggs, and milk. Mix well and pour into a 9 x 13 pan.

Step 3:

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.

Step 4:

Bake at 375 for 25-35 minutes. Let cool for 10 minutes. Sprinkle with powdered sugar before serving.