Gingerbread Streusel Cake
Warm up your kitchen with the irresistible aroma of this Gingerbread Streusel Cake, a decadent holiday-inspired treat that’s perfect for any season. Combining the rich, spiced flavors of ginger, cinnamon, and cloves with a moist, molasses-infused cake, this recipe is elevated by a buttery streusel topping that adds a delightful crunch to every bite. The cake is easy to prepare, with just 20 minutes of prep time, and bakes to perfection in under an hour. Finish it off with an optional vanilla glaze for a touch of sweetness that beautifully complements the warm spices. Whether served as a festive dessert or a cozy snack with coffee, this Gingerbread Streusel Cake will be a hit at your table!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 cup brown sugar (packed)
- 2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (cold, cubed)
- 2 pieces eggs (large)
- 0.75 cups molasses (unsulfured)
- 0.5 cups whole milk
- 0.5 cups sour cream
- 0.5 cups powdered sugar (for optional glaze)
- 2 tablespoons milk (for optional glaze)
- 0.5 teaspoons vanilla extract (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, ground ginger, ground cinnamon, ground cloves, nutmeg, baking soda, baking powder, and salt. Whisk the dry ingredients together thoroughly.
Cut in the cold cubed butter using a pastry cutter or your fingertips, until the mixture resembles coarse crumbs.
Remove 1 cup of this mixture and set it aside in a separate bowl. This will be used for the streusel topping.
In the large bowl with the remaining flour mixture, add eggs, molasses, milk, and sour cream. Mix until smooth and well-combined.
Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, add 1/2 cup of brown sugar and 1/2 cup of flour to the reserved crumb mixture. Mix in a fork or your hands to ensure the topping is crumbly and evenly combined.
Sprinkle the streusel topping evenly over the gingerbread batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
For the optional glaze, in a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle it over the cooled cake.
Slice and serve. Enjoy your delightful Gingerbread Streusel Cake!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 70.1 g | 26% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 48.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
