Gingerbread with Cinnamon Pecan Crumble

  • Yield 16 servings

This fabulous gingerbread recipe has a with a crumble topping, making it the best gingerbread cake ever.


1/4 cup butter, softened
1/4 cup canola oil
1/3 cup sugar
1 cup molasses
1 egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup hot water
1/3 cup light brown sugar
2 tablespoons ground cinnamon
1/4 cup all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla extract
1/3 cup chopped pecans


  1. Preheat oven 325F. Spray a square baking dish with nonstick cooking spray.
  2. Combine butter, oil, sugar, molasses, egg and vanilla until creamy.
  3. Mix  flour, baking soda, ginger and cinnamon; combine intervals of the flour mixture with butter mixture with buttermilk and water. Beat well then transfer batter to the pan.
  4. Mix together all topping  ingredients with fork until crumbly. Garnish cake batter with topping.
  5. Bake 40 to 50 minutes. An inserted toothpick should come out clean.




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