Gingerbread Cake

This is my favorite gingerbread cake recipe. It has a streusel topping with some turbinado sugar mixed in so you get a little crunch with your spice cake. It is flavorful, moist and a great dessert for a holiday gathering.  The recipe is adapted from Beatrice Ojakangas’ Great Holiday Baking Book.

Gingerbread Cake
1/2 cup unsalted butter, softened
1 cup sugar
2 cups flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly ground allspice
1/8 teaspoon freshly ground cardamom
1/8 teaspoon grated nutmeg
1/4 teaspoon kosher salt
2 Tablespoons turbinado sugar
1 teaspoon baking soda
1 cup plain Greek yogurt
1/2 cup molasses
2 large eggs

Preheat oven to 350 degrees. Spray a metal 9×13 pan and line with parchment paper. In a mixing bowl beat butter and sugar until well mixed, about 2 minutes. In a separate bowl combine flour with spices and salt. Add flour mixture to the butter and sugar. It will look like crumb topping. Remove 1/2 cup of the crumbly mixture to a small bowl and add turbinado sugar to it. This will be the streusel topping. Set it aside. Return to the cake mixture and add to it baking soda, yogurt, molasses and eggs. Mix until well combined. The batter will be thick. Pour batter into prepared pan and spread with a spatula. Sprinkle the top of the cake batter with the reserved crumb and turbinado sugar mixture. Bake for 25 minutes or until an inserted toothpick comes clean. Cool on rack. Serves 12.


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