Gingerbread with Cinnamon Pecan Crumble

Recipe by Holly Clegg

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

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).