• Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray {set aside}.

Gingerbread Cake

• Combine the spice cake mix, ground ginger, cinnamon, vegetable oil, molasses, milk and eggs in a medium bowl and mix until everything is combined well. {I used a hand held mixer} Pour batter into prepared 9x13 pan and spread into an even layer.

Crumb Topping

• In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a pastry blender {or fork}.  Don't over work the mixture or you will get a paste and it will change the texture.  Sprinkle the crumbs in an even and thick layer over the top of the gingerbread cake batter. Bake for 35-40 minutes {or until a toothpick inserted in the center comes out with only a few crumbs but no raw cake batter}.
• Remove your Gingerbread Coffee Cake from the oven and serve warm or let the cake cool completely and cover. Cake will stay moist for 3 days at room temperature or 4-5 in the refrigerator. It also freezes for up to 3 months.