How To Make Gingerbread Crumb Cake
Serve up some warm holiday flavors in your dessert with this gingerbread crumb cake recipe. The cake is rich in molasses & ginger & the crumble is buttery.
Serves:
Ingredients
- ½cupunsalted butter,softened
- ½cupdark brown sugar,packed
- ½cupmolasses
- 1tspvanilla
- 2eggs,large
- 1cupflour
- 1cupwhole wheat flour
- 1tspbaking soda
- 2tspcinnamon
- 2tspground ginger
- 1tspground cloves
- ½tspsalt
- 1cuplow-fat buttermilk
For Crumb Topping:
- ⅔cupdark brown sugar,packed
- ¾tspground cinnamon
- ⅛tspsalt
- 8tbspbutter,melted
- 1¾cupscake flour
Instructions
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Add brown sugar, cinnamon, salt and butter into a bowl.
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Whisk together and add in cake flour until combined.
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Form into a dough ball. Let sit until the cake is done.
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Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with baking spray.
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In a stand mixer, cream the butter and brown sugar together until light and fluffy.
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Add in the molasses and eggs until combined.
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Sift together whole wheat flour, flour, baking soda, cinnamon, ginger, cloves and salt.
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Add the dry ingredients and buttermilk, alternating half and half to the stand mixture on the lowest speed until just combined.
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Pour the mixture into a baking dish pan and spread evenly.
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Take the topping dough and break apart into chunks about the size of marbles over the cake batter in a uniform pattern.
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Bake for 35 to 40 minutes, or until a knife inserted and comes out clean.
Nutrition
- Calories: 297.45kcal
- Fat: 12.59g
- Saturated Fat: 7.62g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 42.71g
- Fiber: 1.58g
- Sugar: 19.04g
- Protein: 4.39g
- Cholesterol: 51.12mg
- Sodium: 203.79mg
- Calcium: 66.00mg
- Potassium: 260.14mg
- Iron: 2.23mg
- Vitamin A: 107.91µg
- Vitamin C: 0.17mg
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