Name: Gingerbread Crumb Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: Horizon Organic Heavy Whipping Cream (16 oz); O Organics Sugar, Organic, Powdered; North Coast Organic Apple Sauce; Morton Iodized Salt, 26 Ounce; McCormick® Ground Cloves; Betty Crocker Gingerbread Cake and Cookie Mix; Arm & Hammer Fridge-N-Freezer Baking Soda; O Organics Nutmeg, Organic, Ground; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Molasses, Original, Unsulphured; Open Nature Eggs Brown Free Range Large; O Organics Sugar, Organic, Dark Brown; Cake Mate Sugar, Blue; Land O Lakes Butter, with Olive Oil & Sea Salt

* Preheat oven to 350 degrees F. Grease and line a 9x13 baking dish with parchment paper.
* Using a stand mixer in a large bowl combine butter and sugars. Beat together for two minutes.
* Add in egg and molasses. Combine.
* In a medium bowl combine all dry ingredients together and beat together.
* Add apple sauce and hot water to mixture and continue to beat till smooth.
* Pour cake mix into prepared dish and bake for 30-35 minutes. If you are using a smaller baking dish I advise baking it for 45 minutes.
* While cake is baking make crumb by combining flour, sugars, cinnamon and melted butter. Combine with fork till crumbs form.
* While cake cools make icing by combining powder sugar and heavy cream. Pipe on cooled cake. Slice and enjoy.

Gingerbread Crumb Cake

Serves 6

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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