Gingerbread Streusel Cake

READY IN: 40mins
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!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray a 9-inch square pan with nonstick cooking spray and set aside.
  3. In a small bowl, combine ingredients for streusel, except butter; mixing well.
  4. Cut in butter until mixture resembles coarse crumbs; set aside.
  5. In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
  6. Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
  7. Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
  8. Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
  9. Cut into squares.

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