September 1, 2011

Gingerbread Crumb Cake

My entire family loves this cake-it's one of those 'favorites' we make each fall! It's nothing fancy-just simple ingredients with the wonderful flavor of all of your favorite spices. Delicious for breakfast, a snack, or a light dessert with a dollop of cinnamon whipped topping. These make great Christmas gifts too! Last year, I made several for friends and wrapped them in cute red gingham gingerbread man towels. The great thing about this recipe is you can make these a week or two ahead and freeze them, (I wrap them tightly in plastic wrap and then a layer of heavy duty foil).

1-1/4 cups flour
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/8 teaspoon cloves
1/4 cup chilled butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk
2 tablespoons molasses
1 large egg
1-1/2 teaspoons water

Preheat the oven to 350 degrees. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and next 6 ingredients (flour through cloves), and cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup flour mixture and set aside. Combine the remaining flour mixture, baking powder and baking soda. Add the buttermilk, molasses and egg. Beat at medium speed of a mixer until blended. Spoon into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle over batter. Bake at 350 for 30 minutes. Cool on a wire rack. 8 servings

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