GINGERBREAD WITH CRUNCHY TOPPING

Gingerbread with Crunchy Topping image

I credit my mom with instilling in me a love of baking. Tried-and-true recipes like this make holidays with my family extra special. It wouldn't be Christmas without gingerbread! -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 21

Ingredients

1/2 cup shortening
1/2 cup sugar
1 large egg, room temperature
1 cup molasses
2-1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup water
TOPPING:
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup cold butter
1 cup chopped pecans
1 teaspoon grated lemon zest
Whipped cream, optional

Steps:

In a large bowl, cream shortening and sugar. Beat in egg and molasses. Combine the flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; add to creamed mixture alternately with water., Pour into a greased 13x9-in. baking dish. Bake at 350° for 30 minutes., For topping, in a small bowl, combine the brown sugar, flour, cinnamon and ginger. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon zest. Sprinkle over gingerbread., Bake 10 minutes longer or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

Nutrition Facts : Calories 518 calories, Fat 23g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 262mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.