Gingerbread Crumb Cake Recipe

Gingerbread Crumb Cake Recipe

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.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 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:

  • cupdark brown sugar,packed
  • ¾tspground cinnamon
  • tspsalt
  • 8tbspbutter,melted
  • cupscake flour


  1. Add brown sugar, cinnamon, salt and butter into a bowl.

  2. Whisk together and add in cake flour until combined.

  3. Form into a dough ball. Let sit until the cake is done.

  4. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with baking spray.

  5. In a stand mixer, cream the butter and brown sugar together until light and fluffy.

  6. Add in the molasses and eggs until combined.

  7. Sift together whole wheat flour, flour, baking soda, cinnamon, ginger, cloves and salt.

  8. Add the dry ingredients and buttermilk, alternating half and half to the stand mixture on the lowest speed until just combined.

  9. Pour the mixture into a baking dish pan and spread evenly.

  10. Take the topping dough and break apart into chunks about the size of marbles over the cake batter in a uniform pattern.

  11. Bake for 35 to 40 minutes, or until a knife inserted and comes out clean.


  • 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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