Recipe by PaulaG
A nice quick dessert for a small family. This can be served either warm or cold. Serve topped with vanilla ice cream or frozen yogurt.
Top Review by nethope
My kids wanted gingerbread NOW so I went looking for a quick recipe. This worked! I didn't add the streusel topping. I liked that it wasn't too sweet and used molasses (I used blackstrap molasses) instead of white sugar. I doubled the ground ginger since I usually like much more (3-5x) ground ginger than a recipe specifies. NEXT TIME I *won't* double the ginger, and I'll make it in a smaller pan - maybe 9" round instead. Some day I might even get around to trying it with the streusel topping and billing it as a coffee cake, but for now ... when the kids want gingerbread in a hurry, I'm using this recipe!
- 1 tablespoon all-purpose flour
- 2 tablespoons quick-cooking rolled oats
- 2 tablespoons brown sugar
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon cinnamon
- 1 tablespoon butter
- 1 3⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup nonfat milk
- 1⁄2 cup light molasses or 1⁄2 cup sorghum
- 3 tablespoons canola oil
- 1 egg
Directions See How It's Made
- Preheat oven to 350°F.
- Spray a 9-inch square pan with nonstick cooking spray and set aside.
- In a small bowl, combine ingredients for streusel, except butter; mixing well.
- Cut in butter until mixture resembles coarse crumbs; set aside.
- In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
- Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
- Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
- Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
- Cut into squares.