Ginger Snap Apple Crumb Cake
3 cups all purpose flour, divided
4 cups finely ground STAUFFER'S GINGER SNAPS (1-14 ounce bag), divided 3 teaspoons baking powder
4 sticks unsalted butter, room temperature, divided
1 cup packed light brown sugar
1 cup sugar
8 large eggs
4 teaspoons vanilla extract
4 large gala apples , peel, core and chop into bite size pieces
1 cup sliced almonds
Preheat oven to 375 degrees F.
Grease a 9x13 baking pan with nonstick cooking spray.
Whisk together 2 cups flour, 3 cups ground STAUFFER'S GINGER SNAPS and baking powder in a large bowl. Set aside.
Add 3 sticks butter and both sugars to the bowl of an electric stand mixer. Beat on medium speed for 3-5 minutes until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla extract.
Add the dry ingredients and beat on low speed until just combined.
Stir in the apples.
Transfer batter to prepared pan and smooth top.
Mix remaining 1 cup flour, 1 cup ground STAUFFER'S GINGER SNAPS, 1 stick butter and sliced almonds in a medium bowl with your fingertips until thoroughly combined. Sprinkle evenly over batter.
Place in oven and bake for 40-50 minutes , until a toothpick inserted in the middle of the cake comes clean.
Remove from oven and cool completely on a wire rack.
Makes 16 Servings