Ginger cakes

I got this recipe from La Brea Bakery. Uses 10 2in tall 3 inch diameter cake rings. Lightly coated with butter and chilled. Bread crumb coating: 1/2 small loaf sourdough bread or 1 1/2 c, bread crumbs 1 1/2 t. Ground ginger 2 T. Plus 1 t. Granulated sugar Batter: 2 sticks plus 2 T. Unsalted butter 1 c. Whole milk 3 1/4 c. Pastry or all purpose flour, unbleached 1 T. Plus 2 t. Baking powder 1 T. Ground ginger 3/4 teaspoon ground white pepper 4 eggs 2 1/4 cups plus 1 T. Dark brown sugar, lightly packed 2 T. Molasses 2 T. Fehily ground ginger, about 3 inch piece of ginger Crumb topping: Preheat oven to 325 Use bread crumbs or Cut or tear bread and bake until firm but not colored. Allow to cool. Combine bread crumbs, ground ginger, sugar. Set aside. Batter: Melt the butter, heat the milk over medium heat or in the microwave, set aside to cool. Beat with a mixer the eggs and brown sugar 3-5 minutes until thickened. On low speed, add molasses, fresh ginger until combined. Add the baking, powder, ground ginger, white pepper, flour. Batter will be fairly thin. Pour the batter into cake rings 2/3 filled. Sprinkle 2 Tablespoons of topping over each and bake for 25-30 minutes. Makes 10 small cakes.