Wednesday, November 17, 2010

Help for the Holidays: Buttermilk Gingerbread with Streusel Topping and Butter Cream Sauce


As the holidays approach I think I always have a moment of oh no what am I going to feed these people?  I want it to be something amazing yet easy. In this series I will post some of the best recipes I have to help you have a delicious and lower stress holiday.

A friend sent me this recipe and I tried it and I must say it is delicious! I’m not really that into gingerbread but this is a moist flavorful easy cake. 

1 cup sugar
½ cup butter, softened (1/2 cup butter powder plus 1/2 cup water)
2 cups flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt
½ cup pecans (optional)

1 teaspoon baking soda
1 cup buttermilk (2 T dry milk plus 1 cup water plus 1 Tablespoon lemon juice)
½ cup molasses
2 eggs (2 T egg powder plus 4 T water)

bananas (1 cup freeze dried bananas rehydrated in hot water)

Mix  sugar, butter, flour, ginger, cinnamon, allspice, and salt until crumbly.  Reserve ½ cup of the above mixture for the streusel topping.  To this, add ½ cup chopped pecans, if desired.

To the remainder, mix in baking soda, buttermilk, molasses, and eggs.


Pour batter into a well-greased 13 x 9 baking pan.  Sprinkle with the reserved streusel topping.  Bake at 350° for 28 minutes, or until toothpick comes out clean.  Watch carefully so you don’t over bake.  Let cool slightly, and serve warm with Butter Cream Sauce and sliced bananas, if desired.

Butter Cream Sauce

1 cup sugar
1 cup heavy cream
½ cup butter
dash of ginger

Combine and bring to a gentle boil over medium heat.  Stir 4 minutes.  Serve warm sauce over gingerbread.  Refrigerate any remaining sauce.  Enjoy!


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