Here I present my favourite of Great Grandmother’s recipes… “Ginger Crumb Cake.” As the photo shows, this isn’t a dark gingerbread-like spice cake. Ginger, nutmeg, and lemon combine to make an intensely yummy taste experience, and the combination is perfectly balanced.

I… Love… This… Cake…

Ginger Crumb Cake

Created by Jenai on January 23, 2016

Yield: 1 small cake

Ingredients

2 cups Flour
1 cup Sugar
1 1/2 teaspoons Ginger
1/2 teaspoon Nutmeg
1/2 cup Butter (or 1/4 cup each Butter and Shortening)
1/2 teaspoon Salt
1 teaspoon Baking Powder
3/4 cup Buttermilk (I prefer to sour milk with 1 Tablespoon Lemon Juice)
1/2 teaspoon Baking Soda
2 Eggs (original recipe calls for 1 egg, but I find 2 eggs to be more tender)
1/2 teaspoon Lemon Extract

Method

Preheat the oven to 350° F. Grease one 7 by 11 inch rectangle or 9 inch round pan.
In a medium bowl sift and combine: flour, sugar, ginger, nutmeg
Cut in: ½ cup shortening and/or butter. The crumb mixture should be fine, with only a few pea-sized lumps and moist enough to be crumbly and stick together a little if you pinch it. Measure and set aside 1/2 cup of the mixture.
Sift and add salt & baking powder.
In a liquid measuring cup, beat together buttermilk, baking soda, eggs, and lemon extract.
Pour the liquid into the crumb mixture, and mix together well. The batter will be thick.
Spoon the batter into the pan. Sprinkle the ½ cup of crumb mixture (that you set aside earlier) evenly over top of the batter to make “frosting” when cooked.
Bake at 350° for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool at least 30 minutes before cutting into the cake.
* Double the recipe for one 9 x 13 inch pan or two 8 x 8 round pans