Elsie’s Gingerbread

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 9-12 servings
  • Prep: 20 mins
  • Cook: 30 mins

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


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


  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.

Nutritional Info *per serving

  • Glycemic Load 15.23
  • Calories 300
  • Fat 12g
  • Saturated Fat 5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 35mg
  • Sodium 560mg
  • Potassium 180mg
  • Carbohydrate 45g
  • Fiber 1g
  • Sugars 27g
  • Protein 4g
  • Trans Fat 1g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%