Gingerbread with Cinnamon Pecan Crumble
- Yield: 16 servings
Ingredients
- Cake:
- 1/4cup butter, softened
- 1/4cup canola oil
- 1/3cup sugar
- 1cup molasses
- 1-- egg
- 1tablespoon vanilla extract
- 2cups all-purpose flour
- 1teaspoon baking soda
- 1teaspoon ground ginger
- 1teaspoon ground cinnamon
- 1/2cup buttermilk
- 1/4cup hot water
- Topping:
- 1/3cup light brown sugar
- 2tablespoons ground cinnamon
- 1/4cup all-purpose flour
- 1tablespoon melted butter
- 1teaspoon vanilla extract
- 1/3cup chopped pecans
Instructions
- Preheat oven 325F. Coat 9-inch square baking pan with nonstick cooking spray.
- In mixing bowl, mix butter, oil, sugar, molasses, egg and vanilla until creamy.
- In another bowl, combine flour, baking soda, ginger, and cinnamon; add alternately to butter mixture with buttermilk and water, beating well. Transfer to prepared pan.
- To prepare the topping: In small bowl mix together all ingredients with fork until crumbly. Sprinkle over cake batter.
- Bake 40 to 50 minutes, or until toothpick inserted into center of cake comes out clean. Don’t overcook.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info *per serving
- Calories 247
- Fat 9g
- Saturated Fat 3g
- Cholesterol 23mg
- Sodium 126mg
- Carbohydrate 39g
- Fiber 1g
- Sugars 21g
- Protein 3g