Gingerbread Crumb Cake
Ingredients
- 11/4 cup all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/4 cup chilled stick margarine or butter, cut into small pieces
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup low-fat buttermilk
- 2 tablespoons molasses
- 1 large egg
- Cooking spray
- 11/2 teaspoons water
Instructions
Preheat oven to 350F. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 6 ingredients (flour through cloves), and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture; set aside. Combine the remaining flour mixture, baking powder, and baking soda, and 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 350F for 30 minutes. Cool on a wire rack. Yield: 8 servings
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