Chocolate Gingerbread Crumb Cake

Preheat the oven to 350 F and butter and flour a 10″ tube style (angel food) pan.

To make the crumb topping, combine the sugar, flour, cocoa, ginger, cinnamon and salt in a bowl. Stir in the melted butter and let it sit while you assemble the rest of the cake.

To make the cake, cream the eggs and sugar together in a large bowl using either a stand mixer or a hand mixer. Beat in the butter. Add the vanilla, molasses and sour cream and continue mixing until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt. Stir the flour mixture into the wet batter and mix.

Pour the batter into the prepared pan and, with your fingers, crumble the crumb topping evenly over the batter. Bake for approximately 50 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove from oven and set pan on a rack.

While the cake cools, make the glaze. In a small bowl combine the milk and melted butter. Whisk in the confectioners’ sugar until it’s fully incorporated and stir in the cinnamon, ginger and salt. When the cake has cooled and has been removed from the pan, drizzle on the glaze.