Gingerbread Crumb Cake
This Gingerbread Crumb Cake is a moist ginger molasses spice cake topped with a thick brown sugar cinnamon crumble. It is ideal for brunch, dessert, or coffee.
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Servings: 16
Ingredients
For the Gingerbread Cake
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar packed
- 1/2 cup molasses
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp salt
- 1 cup low-fat buttermilk
For the Crumb Topping
- 2/3 cup dark brown sugar packed
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 8 tbsp unsalted butter melted
- 1 3/4 cups cake flour
Instructions
Prepare the Crumb Topping
- Add the dark brown sugar, ground cinnamon, salt, and melted butter to a medium mixing bowl.
- Whisk until the ingredients are fully combined.
- Add the cake flour to the mixture.
- Stir until a thick crumb dough forms.
- Shape the mixture into a dough ball and set aside while preparing the cake batter.
Prepare the Gingerbread Cake
- Preheat the oven to 350°F.
- Spray a 9x13-inch baking pan with baking spray.
- In the bowl of a stand mixer, add the softened butter and dark brown sugar.
- Cream the butter and sugar together until light and fluffy.
- Add the molasses and mix until combined.
- Add the eggs and vanilla extract.
- Mix until the wet ingredients are fully incorporated.
- In a separate mixing bowl, sift together the all-purpose flour, whole wheat flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- With the mixer on the lowest speed, add half of the dry ingredients to the butter mixture.
- Add half of the buttermilk and mix until just combined.
- Add the remaining dry ingredients, followed by the remaining buttermilk.
- Mix only until the batter is combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Spread the batter evenly into the pan with a spatula.
- Break the prepared crumb topping into chunks about the size of marbles.
- Scatter the crumb topping evenly over the cake batter.
- Bake for 35 to 40 minutes, or until a knife inserted into the center of the cake comes out clean.
- Remove the cake from the oven.
- Allow the cake to cool before slicing and serving.
Notes
To make this Gingerbread Crumb Cake gluten free, replace the all-purpose flour and whole wheat flour with a high-quality 1:1 gluten-free all-purpose baking flour blend.
Replace the cake flour in the crumb topping with a gluten-free cake flour blend or a gluten-free 1:1 baking flour blend suitable for tender baked goods.
Confirm that the molasses, baking soda, spices, vanilla extract, brown sugar, butter, and buttermilk are labeled gluten free.
If using a gluten-free flour blend without xanthan gum, add xanthan gum according to the flour brand’s instructions.
Mix the batter only until combined, as gluten-free cakes can become dense if overmixed.
Use clean bowls, utensils, measuring tools, and baking pans to prevent cross-contamination.