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Elsie's Gingerbread

Elsie's Gingerbread

This streusel-topped version, light on molasses and heavy on spice, has a moist, almost coffeecake-like texture and a delicate crumb.

The streusel melts into the cake and provides a yummy appearance. Be sure to coat only the bottom of your pan with cooking spray.

Prep: 20 days Cook: 30 days
Serves: 9 Save

Ingredients (13)

  • ¼ oz Cooking Spray
  • 1½ cup All Purpose Flour
  • 1 cup Sugar
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ cup Butter
  • ¼ cup Vegetable Shortening
  • 1 Egg
  • 3 T Molasses
  • 1 cup Buttermilk
  • 2 tsp Baking Soda
  • ¾ tsp Salt
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Directions

  1. Preheat oven to 300F. Coat bottom only of a 9-inch square pan or 9-inch tube pan with cooking spray. If using a tube pan with a removable bottom, wrap outside of pan with foil to prevent leaks.
  2. Combine flour, sugar, ginger, cinnamon and nutmeg in a large mixing bowl. Using a pastry blender, cut in butter and shortening to make a crumbly mixture. Scoop out ¼ cup and set aside.
  3. Add egg and molasses to flour mixture and stir. Combine buttermilk, baking soda and salt. Add buttermilk mixture to flour mixture; stir well (there will still be a few lumps). Pour into prepared pan; sprinkle reserved flour mixture evenly over top.
  4. Bake 30 minutes. Increase temperature to 350F and continue baking 18 to 20 minutes, until toothpick inserted in center comes out clean.