This Gingerbread Cake with Crumb Topping is a festive and easy-to-make dessert for the Christmas and winter seasons. That being said, this gingerbread cake recipe might be my (and your) new favorite holiday dessert recipe!
Spray a 13x9 baking pan with baking spray. Set aside.
In a large bowl (or bowl of a stand mixer) cream the butter and sugar. Add the eggs and molasses. Beat to combine.
In a large bowl whisk together the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Add this to the wet ingredients alternating with the milk.
Pour the batter into the prepared pan and bake for 30 minutes.
Meanwhile, prepare the topping. In a small bowl, combine the brown sugar, flour, cinnamon, and ginger. Cut in the butter until it resembles coarse sand. Stir in the pecans, lemon zest, and salt.
After 30 minutes of baking, sprinkle the topping over the gingerbread cake. Then continue to bake for 10-15 more minutes or until a toothpick inserted near the center comes out clean. Allow to cool.
Serve with whipped cream.
Notes
You can find my homemade whipped cream recipe HERE. It's simple to make and significantly better than anything you could buy at the store.