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Nutrition Facts
Serving Size 1 (74g) Recipe makes 9 servings
Calories 228
Calories from Fat 61		(27%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 172mg		7%
Potassium 349mg		9%
Total Carbohydrate 37.9g		12%
	Dietary Fiber 0.8g	3%
	Sugars 14.2g
Protein 4.0g		7%
detailed view... how is this calculated?

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Gingerbread Streusel Cake

Recipe #112575 | 40 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: PaulaG
Mar 3, 2005

A nice quick dessert for a small family. This can be served either warm or cold. Serve topped with vanilla ice cream or frozen yogurt.

SERVES 9 (change servings and units)

Ingredients

Streusel

1 tablespoon all-purpose flour
2 tablespoons quick-cooking rolled oats
2 tablespoons brown sugar
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
1 tablespoon butter

Cake

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat milk
1/2 cup light molasses or sorghum
3 tablespoons canola oil
1 egg

Directions

1
Preheat oven to 350°F.
2
Spray a 9-inch square pan with nonstick cooking spray and set aside.
3
In a small bowl, combine ingredients for streusel, except butter; mixing well.
4
Cut in butter until mixture resembles coarse crumbs; set aside.
5
In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
6
Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
7
Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
8
Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
9
Cut into squares.

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Browse similar recipes by category

Course > Desserts > Cakes
Preparation > Time to Make > < 60 mins
Preparation > Inexpensive
Occasion > To Go... > Brown Bag
Dietary > Lighter Fare

Featured Reviews for This Recipe

From: october sky

On Jan 6, 2007

One of the local resturants in our area offers this on their menu and it is so delicious. I thought I would try to make it for New Years Day. I was disappointed with this recipe, even though it has great reviews. I was a little leery since their was no sugar listed in the cake part of the recipe, so I doubled the streusel topping, other than that, I made the recipe as written. It came out pretty dry, and although it had a gingerbread taste, it was not sweet enough, and very bland. No one really cared for this recipe that much. I'm sorry to rate this so low, but I won't be making it again.

1 person found this review helpful

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From: Melanie Adrienne

On Nov 28, 2006

AAA+++ Recipe! Balance of spices just perfect! Will definately make this one again

1 person found this review helpful

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From: Fairy Nuff

On Sep 14, 2005

How I love this cake. It is so light and airy with such lovely flavour. Made to the recipe except I subbed golden syrup for the molasses...and I floured my cake pan after greasing. I served this with fresh whipped cream - but what I'd like to do next time is add some chinese preserved ginger to the cream...mmmm yum!! This would be a great cake to whip up for unexpected guests.

7 people found this review helpful

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From: NcMysteryShopper

On Jun 10, 2006

This the THE perfect dessert for a small family! I used a combination of molasses and golden syrup - oh yum! I served it with French Vanilla and Cinnamon ice cream. This was so easy! Too easy! It was a great dessert and wonderful with coffee the next morning!! Thanks Paula!

5 people found this review helpful

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