We’re going to transition away from muffins for a bit, but they will make a comeback in the fall when I will share several holiday favorites.
White Gingerbread is a great transitional recipe because while it is typically made in a 9×13 pan, it also adapts well for muffins.
I do not know the origins of this recipe; I assume Mom found it in the local paper or one of the several women’s magazines she enjoyed reading back in 70s. But this coffeecake dessert became an instant favorite.
This recipe differs from classic gingerbread in that it contains no molasses. And while there is a distinct ginger flavor, it is more subtle than the winter version.
It is a nice after-school snack, a light dinner dessert, or even a suitable breakfast treat served with a cup of hot coffee or tea.
- 4 cups sifted flour
- 2 cups sugar
- 1 cup butter
- 2 beaten eggs
- 1 cup buttermilk
- 1/2 teaspoon soda dissolved in the milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- Crumb the flour, sugar, and butter with pastry blender
- Reserve 2 cups
- To remaining crumbs, add eggs, milk, soda and spices. Mix well
- In a greased 9×13 pan, sprinkle half the crumbs on the bottom
- Spread the batter over the crumbs (the batter will be thick)
- Sprinkel remaining crumbs over the top
- Bake at 350 for about 25 minutes
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.