Gingerbread with Cinnamon Pecan Crumble

  • Yield: 16 servings


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
1/3cup light brown sugar
2tablespoons ground cinnamon
1/4cup all-purpose flour
1tablespoon melted butter
1teaspoon vanilla extract
1/3cup chopped pecans


  1. Preheat oven 325F. Coat 9-inch square baking pan with nonstick cooking spray.
  2. In mixing bowl, mix butter, oil, sugar, molasses, egg and vanilla until creamy.
  3. 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.
  4. To prepare the topping: In small bowl mix together all ingredients with fork until crumbly. Sprinkle over cake batter.
  5. 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