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. Spray a square baking dish with nonstick cooking spray.
- Combine butter, oil, sugar, molasses, egg and vanilla until creamy.
- 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.
- Mix together all topping ingredients with fork until crumbly. Garnish cake batter with topping.
- 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