Glorified Gingerbread Cake
A moist, spiced gingerbread cake with a crunchy crumb topping, perfect for cozy gatherings and holiday celebrations, offering warm cinnamon and sweet flavors.
Ingredients
Instructions
- Mix together flour, white sugar, and soft oleo; set aside 3/4 cup for crumb topping.
- To the remaining mixture, add egg, vanilla, sour milk, soda, and cinnamon; mix well.
- Pour the batter into a greased and floured pan.
- Sprinkle the crumb topping over the batter.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute buttermilk for sour milk by adding vinegar to regular milk. If you prefer a spicier cake, increase the cinnamon or add a pinch of ground ginger. Ensure your oleo is softened for easier mixing. This cake can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
Serve the gingerbread cake warm, optionally topped with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Barbara'S Fruit Trifle for a delightful dessert spread. For a cozy breakfast option, enjoy it with a cup of coffee or tea. Consider serving with a side of Herbed Cheese Dip for a unique twist.
Storage & Reheating
Store any leftover gingerbread cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or you can warm it in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Glorified Gingerbread Cake contains roughly 174 calories, with 3g protein, 31g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can use regular milk, but for the best results, add a tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 5 minutes to create a buttermilk substitute, which will add the tangy flavor needed for this recipe.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the sour milk with a non-dairy milk such as almond or soy milk, adding vinegar to it as mentioned. You can also replace the oleo with a dairy-free margarine or coconut oil to keep the cake moist.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a glaze made from powdered sugar and milk to moisten it. You can also serve it with a sauce or fruit compote to enhance moisture and flavor. Be sure to check your oven temperature, as baking at too high a temperature can lead to dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).