marmalady
Executive Chef
Great for Christmas morning!
GINGERBREAD CRUMB CAKE
1 cup flour
2/3cup sugar
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp.salt
1/8tsp. cloves
¼ cup butter
½ tsp.baking powder
½ tsp. baking soda
½ cup buttermilk
2T molasses
1 ½ tsp. water
1 egg
Preheat oven to 350; spray 8 inch pan with cooking spray. Combine flour, sugar, cinnamon, ginger, nutmeg, salt and cloves and cut in butter. Reserve ½ cup and set aside.
Combine remaining flour mixture, baking powder, baking soda, add buttermilk, molasses, and egg; beat at medium speed til blended. Pour into prepared pan; combine reserved flour with water; sprinkle over batter. Bake for 30 minutes til cake springs back. Cool on wire rack.
GINGERBREAD CRUMB CAKE
1 cup flour
2/3cup sugar
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp.salt
1/8tsp. cloves
¼ cup butter
½ tsp.baking powder
½ tsp. baking soda
½ cup buttermilk
2T molasses
1 ½ tsp. water
1 egg
Preheat oven to 350; spray 8 inch pan with cooking spray. Combine flour, sugar, cinnamon, ginger, nutmeg, salt and cloves and cut in butter. Reserve ½ cup and set aside.
Combine remaining flour mixture, baking powder, baking soda, add buttermilk, molasses, and egg; beat at medium speed til blended. Pour into prepared pan; combine reserved flour with water; sprinkle over batter. Bake for 30 minutes til cake springs back. Cool on wire rack.