At Cumberland Falls Bed & Breakfast Streusel Gingerbread
Ingredients:
- 1 cup granulated sugar
- 1 cup unsalted butter
- 3 extra-large eggs
- 1 cup dark corn syrup
- 1 Tbsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1/2 cup lukewarm water
- 1 cup boiling water
Streusel Topping:
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/4 cup flour
- 1/4 cup soft butter
- 1 cup chopped pecans
Preparation:
For gingerbread, preheat oven to 325° F. Grease the bottom of a 13 x 9-inch baking pan, preferably glass.
In a separate bowl, beat together the butter and sugar until fluffy. Add eggs, one at a time, blending after each one. Add corn syrup and vanilla extract.
Put spices and salt in a separate bowl with the flour, stirring well.
In a small bowl, stir baking soda into the lukewarm water. Alternate adding the lukewarm water/soda mixture and the flour mixture to the corn syrup mixture. Add the boiling water last. Turn batter into the oblong baking pan and bake at 325° F for 30 to 40 minutes.
Meanwhile, prepare streusel by mixing brown sugar, cinnamon, 1/4 cup flour and pecans with the 1/4 cup softened butter. When crumbly, sprinkle over top of gingerbread 20 minutes into the total baking time. Check for doneness with a wooden pick.
Servings: 4 to 6Submitted by: Recipe Group Member
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