Elsie's Gingerbread

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/28/2020

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 minutes Cook: 30 minutes
Serves: 9 Save

Ingredients (13)

  • Cooking spray
  • 1 1/2 cup all-purpose flour
  • 1 cup sugar
  • 2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cold butter, cut into small pieces
  • 1/4 cup vegetable shortening
  • 1 egg
  • 3 tablespoon molasses
  • 1 cup buttermilk
  • 2 teaspoon baking soda
  • 3/4 teaspoon salt

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.

Winter Wonderland Red Sangria

The Bar

Ingredients (8)

  • 0.25 cup Zacapa No. 23 Rum
  • 1 bottle Grenache Wine
  • 1 Medium Navel Orange, Thinly Sliced
  • 1 Red Apple, Chopped and Cored with Skin
  • 1 Pear, Sliced and Cored with Skin
  • 0.75 cup Raspberry Sparkling Water
  • 2 Cinnamon Sticks
  • Club Soda to Top
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