Orange & Maple Ginger Crumbcake

Name: Orange & Maple Ginger Crumbcake
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: Cake; 2 cups all-purpose flour; 1/2 cup firmly packed brown sugar; 2 teaspoon ground ginger; 2/3 cup cold Land O Lakes® Butter cut into chunks; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk *; 1/3 cup maple syrup; 1 large Land O Lakes® Egg; 1 tablespoon maple flavoring; 1 tablespoon freshly grated orange zest; Glaze; 1/3 cup powdered sugar; 1/2 teaspoon freshly grated orange zest; 2 to 3 teaspoons water

Ginger adds zing to this moist cake perfect for dessert or afternoon coffee.

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20 min

Prep Time

1 hr 20 min

Total Time

servings

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Ingredients

Cake

2 cups all-purpose flour

¹/₂ cup firmly packed brown sugar

2 teaspoon ground ginger

²/₃ cup cold Land O Lakes® Butter, cut into chunks

¹/₂ teaspoon baking powder

¹/₂ teaspoon baking soda

¹/₄ teaspoon salt

¹/₂ cup buttermilk

¹/₃ cup maple syrup

1 large Land O Lakes® Egg

1 tablespoon maple flavoring

1 tablespoon freshly grated orange zest

Glaze

¹/₃ cup powdered sugar

¹/₂ teaspoon freshly grated orange zest

2 to 3 teaspoons water

*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.

How to make

STEP 1

Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
STEP 2

Combine flour, brown sugar, and ginger in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda, and salt to remaining crumb mixture in bowl.
STEP 3

Combine buttermilk, maple syrup, egg, maple flavoring, and 1 tablespoon grated orange zest in another bowl. Add buttermilk mixture to crumb mixture in bowl; mix just until combined.
STEP 4

Spread batter into prepared pan; sprinkle with reserved topping mixture. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 5

Combine powdered sugar, 1/2 teaspoon orange zest, and enough water for desired spreading consistency in bowl. Drizzle over cooled cake.

Tip #1

Ginger is used in cooking around the world to give a flavor boost to both baked goods and main dishes. Fresh gingerroot is a component of Indian curries and Asian stir-fries. In the United States we use mainly the dried ground form in baking products such as gingerbread, cookies and muffins. Dried ground ginger is not a recommended substitute for fresh gingerroot.

370 Calories

16 Fat (g)

65 Cholesterol (mg)

310 Sodium (mg)

52 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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