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Orange & Maple Ginger Crumbcake
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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


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

  1. STEP 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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