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Ginger Crumb Cake with Butter Sauce

Saturday, January 6, 2018 21:09

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On the weekends, new year or not, I crave something homemade and comforting . . . and in the Winter this means something which reminds me of home. There is nothing like an old fashioned bake to chase away the Winter apres-holiday blues!

I especially love bakes such as gingerbreads . . . they smell delicious when they are baking, infusing your home with the delightful smells of ginger (natch), cinnamon, allspice, cardamom . . .

I don’t know about you, but these warm baking spices make me think of hugs and my mama’s lap . . .

They also make me think of my Gran because this delicious crumb cake is very like something which she would have baked.

A simple crumb mixture which forms not only the basis for a deliciously spiced and moist cake, but also a fabulous buttery crumb topping . . . but that is not all . . .

It is accompanied by a lovely sweet, buttery creamy sauce that you spoon warm, over top of the cake . . . this is oh so tasty.

If you only bake one thing this weekend, let it be this . . . you will not regret it, I promise you.

*Ginger Crumb Cake with Butter Sauce*

Serves 9

Printable Recipe

Deliciously old fashioned and very comforting on a cold winter’s day.

95g sugar (1/2 cup)

65g butter, softened (1/4 cup)

140g plain flour (1 cup)

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground cardamom

pinch salt

1/2 tsp bicarbonate of soda (baking soda)

120ml buttermilk (1/2 cup)

60ml mild molasses (1/4 cup)

1 large free range egg, lightly beaten

For the butter sauce:

95g sugar (1/2 cup)

dash ground ginger

65g butter (1/4 cup)

60ml heavy cream (1/4 cup, whipping cream)

Preheat the oven to 190*C/365*F/ gas mark 5. Butter an 8 inch square baking tin and line with paper. Set aside.

Cream together the butter and sugar in a bowl, until well combined. Sift the flour into the bowl, along with the ginger, cinnamon, allspice, cardamom and salt. Mix together with a wooden spoon until the mixture is well blended and crumbly. Remove 54g (1/3 cup) and set aside. Whisk together the buttermilk, molasses and beaten egg. Stir the bicarbonate of soda into the main bowl of crumbs. Add the wet mixture to this and blend well. Pour into the prepared tin and then sprinkle the reserves 54g (1/3 cup) of crumbs evenly over top.

Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the centre comes out clean and the top springs back when lightly touched.

In a small saucepan, combine all of the sauce ingredietns. Bring to a boil over medium heat, stirring constantly. Reduce to a simmer, and simmer over low heat, stirring occasionally for 4 minutes.

Serve the cake cut into squares with some of the warm sauce spooned over top. Store any remaining sauce in the refrigerator.

You will want to break out the teapot with this one. A nice hot cuppa is the perfect go with. Enjoy this as a part of your morning weekend brunch, or as Elevenses with your tea, or as a delicious pudding for after dinner. Whenever you choose to enjoy this, you are sure to fall in love. Destined to become a family favourite! Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: http://theenglishkitchen.blogspot.com/2018/01/ginger-crumb-cake-with-butter-sauce.html

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