Gingerbread Streusel Cake
"A nice quick dessert for a small family. This can be served either warm or cold. Serve topped with vanilla ice cream or frozen yogurt."
photo by Charmie777
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
9
ingredients
-
Streusel
- 1 tablespoon all-purpose flour
- 2 tablespoons quick-cooking rolled oats
- 2 tablespoons brown sugar
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon cinnamon
- 1 tablespoon butter
-
Cake
- 1 3⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup nonfat milk
- 1⁄2 cup light molasses or 1/2 cup sorghum
- 3 tablespoons canola oil
- 1 egg
directions
- Preheat oven to 350°F.
- Spray a 9-inch square pan with nonstick cooking spray and set aside.
- In a small bowl, combine ingredients for streusel, except butter; mixing well.
- Cut in butter until mixture resembles coarse crumbs; set aside.
- In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
- Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
- Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
- Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
- Cut into squares.
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Reviews
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My kids wanted gingerbread NOW so I went looking for a quick recipe. This worked! I didn't add the streusel topping. I liked that it wasn't too sweet and used molasses (I used blackstrap molasses) instead of white sugar. I doubled the ground ginger since I usually like much more (3-5x) ground ginger than a recipe specifies. NEXT TIME I *won't* double the ginger, and I'll make it in a smaller pan - maybe 9" round instead. Some day I might even get around to trying it with the streusel topping and billing it as a coffee cake, but for now ... when the kids want gingerbread in a hurry, I'm using this recipe! -
One of the local resturants in our area offers this on their menu and it is so delicious. I thought I would try to make it for New Years Day. I was disappointed with this recipe, even though it has great reviews. I was a little leery since their was no sugar listed in the cake part of the recipe, so I doubled the streusel topping, other than that, I made the recipe as written. It came out pretty dry, and although it had a gingerbread taste, it was not sweet enough, and very bland. No one really cared for this recipe that much. I'm sorry to rate this so low, but I won't be making it again. -
AAA+++ Recipe! Balance of spices just perfect! Will definately make this one again :-) -
Nobody really cared for this cake. It needs some perking up. It needs more spice or something. Also... the 9-inch pan is too big for this little cake. If you use the 9-inch pan I'd double the recipe and quadruple the spices (at the very least). -
Such a moist and delicious cake! Perfect for fall and Chirstmas time!
see 7 more reviews
Tweaks
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This was a lovely, moist, light cake. I used treacle in place of molasses, but otherwise followed the recipe. We particularly liked the topping. I think this would be nice, split in two, and sandwiched together with whipped cream and lemon butter. Thanks for a great recipe. -
How I love this cake. It is so light and airy with such lovely flavour. Made to the recipe except I subbed golden syrup for the molasses...and I floured my cake pan after greasing. I served this with fresh whipped cream - but what I'd like to do next time is add some chinese preserved ginger to the cream...mmmm yum!! This would be a great cake to whip up for unexpected guests.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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