Best Gingerbread With Streusel Topping Recipes

GINGERBREAD WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350*.
• Cream shortening and sugar.
• Add egg, molasses and dry ingredients sifted together.
• Add hot water and beat until smooth.
• Pour in a greased 9x13 pan.
• Mix topping ingredients and sprinkle on top.
• Bake for 25-30 minutes.

STREUSEL TOPPED GINGERBREAD WITH BUTTER SAUCE

Steps:

• Heat oven to 375º.
• Grease bottom only of 8 inch square or round pan.
• In large bowl, combine 1/2 cup sugar and 1/4 cup margarine. Blend well.
• Add flour, 1 teaspoon ginger, cinnamon, allspice, and salt; mix until crumbly.
• RESERVE 1/3 cup of mixture.
• To remaining mixture add soda; mix.
• Add buttermilk, molasses and egg; blend.
• Pour into pan and sprinkle with reserved mixture.
• Bake for 20-30 minutes until done.
• SAUCE:.
• In small saucepan, combine all remaining ingredients.
• Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 4 minutes.
• Serve over gingerbread.

MANGO GINGERBREAD WITH MACADAMIA STREUSEL

Steps:

• For streusel:
• Stir all ingredients in small bowl to blend.
• For gingerbread:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
• Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
• Baker's wisdom:
• Buttermilk and baking soda help give the gingerbread a tender texture.

GINGER-STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

GINGERBREAD STREUSEL CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• In a small bowl, combine ingredients for streusel, except butter; mixing well.
• Cut in butter until mixture resembles coarse crumbs; set aside.
• In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
• Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
• Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
• Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
• Cut into squares.

GINGERBREAD-APPLE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
• In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
• In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.