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Prep Time: 9 Minutes Cook Time: 30 Minutes |
Ready In: 39 Minutes Servings: 9 |
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This is a delicious gingerbread recipe. It has a moist, coffecake-like texture with a streusel top. I have made this in a bundt pan, a mini loaf pan and bread pan. This has all the spices to remind you of the holiday season all year long. Ingredients:
cooking spray |
1 1/2 cups flour |
1 cup sugar |
2 teaspoons ground ginger |
1 teaspoon cinnamon |
1/2 teaspoon ground nutmeg |
1/4 cup cold butter, cut into small pieces |
1/4 cup vegetable shortening |
1 egg |
3 tablespoons molasses |
1 cup buttermilk |
2 teaspoons baking soda |
3/4 teaspoon salt |
Directions:
1. Coat the BOTTOM ONLY of a 9 in square pan(or other pan) with cooking spray.
2. Mix the flour, sugar, ginger, cinnamon, and nutmeg in a large bowl.
3. Cut in the butter and shortening to make a crumbly mixture.
4. Scoop out 1/4 cup of this mixture and set aside.
5. Stir egg and molasses into the mixture.
6. Add buttermilk, baking soda and salt.
7. Stir until well combined (there will be some lumps).
8. Pour into prepared pan.
9. Sprinkle reserved mixture evenly over top.
10. Bake for 30 minutes or until toothpick comes out clean in preheated oven at 350 degrees.
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