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Coffeecake: Gingerbread Buttermilk Breakfast Cake

Source of Recipe

This recipe is from Country Creations Bob Evans Farms


List of Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 cup shortening
1 tsp. baking soda
1 cup buttermilk
1 egg, well beaten
1 tbsp. molasses
1/2 tsp. salt


Recipe

Heat the oven to 350ºF. Combine the flour, sugar, cinnamon and ginger in a large bowl. Cut in the shortening with a pastry blender until coarse crumbs form. Reserve 1/2 cup mixture for the topping. Dissolve the baking soda in the buttermilk. Add the buttermilk mixture, egg, molasses and salt to the flour mixture. Blend well. Pour into a greased 11x7-in. baking pan. Top with the reserved topping mixture. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into 2-in. squares.