Ingredients
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1 tablespoon all-purpose flour
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2 tablespoons quick-cooking rolled oats
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2 tablespoons brown sugar
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1/8 teaspoon ground ginger
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1/8 teaspoon cinnamon
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1 tablespoon butter
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1 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon ground ginger
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup nonfat milk
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1/2 cup light molasses or 1/2 cup sorghum
Instructions
- Preheat oven to 350°F.
- Spray a 9-inch square pan with nonstick cooking spray and set aside.
- In a small bowl, combine ingredients for streusel, except butter; mixing well.
- Cut in butter until mixture resembles coarse crumbs; set aside.
- In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
- Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
- Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
- Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
- Cut into squares.