Streusel Ginger Cake
A warmly spiced ginger cake featuring a tender crumb and a crunchy streusel topping, perfect for cozy afternoons or holiday gatherings. Its combination of ginger, cinnamon, and molasses offers a rich, aromatic flavor that appeals to those who enjoy classic, comforting desserts with a spicy twist.
Ingredients
Instructions
- Heat oven to 350°F.
- Grease well and dust with flour a 9 x 9 x 1 3/4-inch square pan.
- In a mixing bowl, sift together the enriched flour, sugar, ginger, and cinnamon.
- Cream the soft shortening, then add the egg and beat well.
- Mix in the sour milk, molasses, and soda until smooth.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure you sift the flour properly and avoid over-mixing once the wet ingredients are added. If you don’t have sour milk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. This cake can also be enhanced with chopped nuts or dried fruits for added texture. Consider trying it with a dollop of whipped cream for a delightful finish.
Serving Suggestions
This cake is perfect for afternoon tea or as a comforting dessert. Serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider serving it alongside the Maple Cream Bonbons for a sweet treat platter.
Storage & Reheating
Store any leftover Streusel Ginger Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds until just warmed through, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Streusel Ginger Cake contains roughly 274 calories, with 3g protein, 29g carbohydrates, and 17g fat. Note that it is relatively high in sodium, at 899mg per serving (39% of the Daily Value).
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 whole wheat flour instead of enriched flour?
Yes, you can substitute whole wheat flour for a healthier option, but the texture might be denser. Consider mixing half whole wheat and half all-purpose flour to achieve a better balance.
What can I use if I don’t have molasses?
If you don’t have molasses, you can use dark corn syrup or honey as a substitute. Keep in mind that this will alter the flavor slightly, but it will still provide sweetness and moisture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the enriched flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to help with the structure of the cake.
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).