Gingersnap Cold Brew Crumb Cake

Enjoy sugar, spice and everything nice with our Gingersnap Cold Brew Crumb Cake made with Chameleon Cold-Brew Gingersnap Oat Milk Latte.

Ingredients

  • Crumb Topping Ingredients
  • 1 ½ cups cup all purpose flour
  • 1 cup brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ¾ cup unsalted butter, softened
  • ¼ teaspoon sea salt
  • Cake Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon sea salt
  • ¾ cup cane sugar
  • ¾ cup unsalted butter, melted
  • 1 large egg
  • ½ cup Chameleon Cold-Brew Gingersnap Oat Milk Latte
  • ½ cup molasses
  • Powdered sugar, to serve

Preparation

  1. Preheat oven to 350°F and line a 9” baking dish with parchment paper.
  2. Make crumb topping by mixing together all topping ingredients until medium to large crumbs form. Refrigerate until ready to use.
  3. In a large bowl, whisk together cake’s flour, baking powder and sea salt.
  4. In a medium bowl, whisk together remaining ingredients.
  5. Fold together wet and dry ingredients with a spatula until just combined.
  6. Spread into prepared pan and sprinkle chilled crumb topping evenly on top.
  7. Bake 35 – 50 minutes until toothpick comes out clean.
  8. Once cool, dust with powdered sugar and serve with a mug of Chameleon Cold-Brew.

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