Streusel topped gingerbread with butter sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ¼ | cup | Margarine or butter, softened |
| 1 | cup | Unbleached flour |
| 1 | teaspoon | Ginger |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | cup | Buttermilk |
| ¼ | cup | Molasses |
| 1 | Egg, slightly beaten | |
| ½ | cup | Sugar |
| 1 | dash | Ginger |
| ¼ | cup | Butter or margarine |
| ¼ | cup | Whipping cream |
Directions
BUTTER SAUCE
Preheat over to 375 degrees. Grease bottom only of 8 inch square or round cake pan. In a large bowl, combine sugar and margarine; blend well. Lightly spoon flour into measuring cup; level off. Add flour, ginger, cinnamon, allspice and salt; mix until crumbly. Reserve ⅓ cup of mixture for topping. To remaining mixture, add baking soda; mixing well. Add buttermilk, molasses and egg, blending well. Pour batter into greased pan, sprinkle with reserved mixture. Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Butter Sauce
In a small saucepan, combine all of the sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat, simmer 4 minutes, stirring occasionally. Serve warm sauce over gingerbread. Refrigerate any remaining sauce. Posted to EAT-L Digest 25 Mar 97 by Sue Albro <SALBRO@...> on Mar 26, 1997