We identified a problem: The best part of a crumb cake is, without fail, the crunchy-sweet topping. So we dreamed up a solution: a cake that’s equal parts crumb and cake. The topping gets extra pizzazz from crushed gingersnaps and fresh ginger that balance all that buttery goodness. Also, no need to whip out the fancy stand mixer—the topping and batter come together in a food processor. Whoever said you can’t have your cake and eat it too?
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Double-Crumb Crumb Cake
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