Zutaten für Gingerbread Streusel Cake
- All Purpose Flour
- Quick Cooking Rolled Oats
- Brown Sugar
- Ground Ginger
- Cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Nonfat Milk
- Light Molasses
- Canola Oil
- 1 large egg
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Zubereitung von Gingerbread Streusel Cake
- Preheat oven to 350°F (175°C).
- Spray a 9x9 inch square baking pan with nonstick cooking spray and set aside.
- In a medium bowl, combine streusel ingredients (see below) EXCEPT butter. Mix well.
- Cut in 1/2 cup (1 stick) cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup milk, 1/2 cup molasses, 1/4 cup vegetable oil, and 1 large egg until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 18-23 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before cutting into squares and serving warm or cold with your favorite ice cream or frozen yogurt.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
56g
Fat
6g
Carbs
12g
