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.
Ingredients
- Cake:
- 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
- Topping:
- 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
Instructions
- Preheat oven 325F. Coat 9-inch square baking pan with nonstick cooking spray.
- In mixing bowl, mix butter, oil, sugar, molasses, egg and vanilla until creamy.
- In another bowl, combine flour, baking soda, ginger, and cinnamon; add alternately to butter mixture with buttermilk and water, beating well. Transfer to prepared pan.
- To prepare the topping: In small bowl mix together all ingredients with fork until crumbly. Sprinkle over cake batter.
- Bake 40 to 50 minutes, or until toothpick inserted into center of cake comes out clean. Don’t overcook.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
