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Easy Gingerbread Crumb Cake

A moist gingerbread cake topped with a delightful crumb layer, perfect for cozy gatherings and the holiday season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup brown sugar Packed
  • 1/2 cup unsalted butter Softened
  • 1 cup molasses
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Crumb Topping
  • 1/2 cup crumb topping Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, cream together softened unsalted butter and brown sugar until smooth.
  3. Beat in molasses and eggs until fully combined, creating a rich and shiny mixture.
  4. In a separate bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
  6. Pour the batter into the prepared baking pan and sprinkle the crumb topping over the batter if desired.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool before serving. Optionally, dust with powdered sugar.

Notes

Tips: Use room temperature ingredients, don't overmix, and customize spices to taste. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.