I’m a huge fan of fall flavors… apple, pumpkin, caramel, ginger, you name it.  My sister-in-law, Bonnie, who has fabulous recipes (my favorite cinnamon rolls and chewy cereal treat!) hooked me up with this new favorite, Gingerbread Crumb Cake.  So, Dan is funny.  He will basically only eat chocolate desserts, so if I make anything non-chocolate, i.e. Gingerbread Crumb Cake, I’m on my own.  So, I have to plan my non-chocolate dessert making very, very carefully.  Will I be able to keep myself from eating the whole thing?  Do I know anyone in close proximity who will help me eat this?  Can I find some privacy to eat a third helping, if I so choose to? … lots to consider.

I’m currently working with a personal trainer, a rock-hard body building chick, who kicks my trash on a regular basis, which I seriously need.  I have been allotted Sunday as my ‘free day,’ where I can eat what I want.  That’s it.  So, I make my chosen dessert Sunday (after planning it all week), and eat it Sunday.  That’s all I got.  So, as you can imagine, my eating habits get a little crazy on the Sabbath.  It’s usually the day I get my recipe pictures done for the blog too.  What I’m getting at is THIS cake is what I chose for my Sunday gorge-fest and gorge I did.  Then I found every possible person I could find to send home hunks of cake to.  All evidence had to be eliminated before Monday.  It was too good to keep around.  I think you’ll love it, especially if you’re a gingerbread fan.  I could go for some more right now!
Gingerbread Crumb Cake

Gingerbread Crumb Cake

Gingerbread Crumb Cake
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Gingerbread Crumb Cake

Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup molasses
  • 1/2 tsp. ground cloves
  • 1 cup hot water
  • 2 1/2 cup flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. salt
  • Topping:
  • 1 cup brown sugar
  • 1/4 cup butter softened
  • 1 cup white sugar
  • 1 cup chopped pecans

Instructions

  1. Cream butter and sugar
  2. Add egg and molasses, mix
  3. In separate bowl, add dry ingredients, mix
  4. Add dry ingredients to wet mixture
  5. Add hot water, mix until smooth
  6. Pour into greased 9x13 pan.
  7. For topping, add all topping ingredients in bowl, mixing with hands until you have a crumble mixture. Sprinkle over batter (I didn't use all of the topping on mine.)
  8. Bake at 350 for 30 - 45 minutes, or until toothpick in center comes out clean.
  9. Serve with whipped cream or ice cream