Cake Recipes: Gingerbread Crumb by Recipe Cottage

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	Gingerbread Crumb

		Gingerbread Crumb Cake 11/4 cup all-purpose flour 2/3 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground cloves 1/4 cup chilled stick margarine or butter, cut into small pieces 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup low-fat buttermilk 2 tablespoons molasses 1 large egg Cooking spray 11/2 teaspoons water Preheat oven to 350F. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 6 ingredients (flour through cloves), and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture; set aside. Combine the remaining flour mixture, baking powder, and baking soda, and add the buttermilk, molasses, and egg. Beat at medium speed of a mixer until blended. Spoon into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle over batter. Bake at 350F for 30 minutes. Cool on a wire rack. Yield: 8 servings