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. Spray a square baking dish with nonstick cooking spray.
  2. Combine butter, oil, sugar, molasses, egg and vanilla until creamy.
  3. Mix  flour, baking soda, ginger and cinnamon; combine intervals of the flour mixture with butter mixture with buttermilk and water. Beat well then transfer batter to the pan.
  4. Mix together all topping  ingredients with fork until crumbly. Garnish cake batter with topping.
  5. Bake 40 to 50 minutes. An inserted toothpick should come out clean.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 247
  • Fat 9g
  • Saturated Fat 3g
  • Cholesterol 23mg
  • Sodium 126mg
  • Carbohydrate 39g
  • Fiber 1g
  • Sugars 21g
  • Protein 3g