Here's what you'll get to eat:
|Ginger Crumb Cake|
Here's the recipe, not exactly as it's written in the book, but very close.
Ginger Crumb Cake2 cups all-purpose flour
1 cup granulate sugar
1/2 tsp. ginger
1 tsp. cinnamon
1/2 cup cold butter (1 stick), cut into small pieces
1 tsp. baking soda
1/2 tsp. salt
2 T. dark molasses
1 tsp. vanilla
1 cup buttermilk
Preheat oven to 350 degrees. Grease an 8 x 8-inch baking dish; set aside.
Combine the flour, sugar, ginger, and cinnamon. Cut in the butter using a pastry cutter until mixtures resembles coarse cornmeal. Take out 1 cup of the mixture and set aside for topping.
Add baking soda, salt, egg, molasses, vanilla, and buttermilk to the remaining mixture. Mix well using a large wooden spoon or electric mixer. Pour the batter into the prepared baking dish. Sprinkle the reserved crumb mixture evenly over the top and bake for about 30 minutes or until the cake is set. (I baked mine for 32 minutes and it came out great.) Serve warm with sweetened whipped cream or vanilla ice cream.