Gingerbread crumble cake bars

    50 min

    This cake has a wonderful combination of flavours and textures. There are two layers, a dense bottom layer and a crumbly top layer. It's deliciously moreish. Perfect with a cup of tea or coffee.

    12 people made this

    Makes: 9 - 12

    • 200g caster sugar
    • 115g margarine
    • 250g plain flour
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 2 tablespoons black treacle
    • 1 egg
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 225g buttermilk

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5.
    2. Mix sugar, margarine, flour, spices and salt as for dough. Divide dough in half and set aside.
    3. Add remaining ingredients to half of the dough. Place in a greased 23cm square tin.
    4. Sprinkle the other half of the dough over mixture. Bake for 30 minutes. Cool in tin and then cut into bars.

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    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    I've just searched over an hour to refind this terrific recipe. It's livened up a lot of coffee hours, and is VERY easy to put together at the last minute. My daughter loves helping stir and crumble the top. An excellent, delicious cake-bar!  -  05 Jul 2001  (Review from Allrecipes US | Canada)


    This is a nice, moist cake bar. Only change I made: used butter instead of shortening. Next time I make this I would add a 1/2 tsp more ginger and a bit more cinnamon--I like my gingerbread with a very pronounced flavor. I did not find the topping too dry  -  14 Sep 2007  (Review from Allrecipes US | Canada)


    There is way too much dry topping on this. Good flavor, but I'll probably not make it again.  -  01 Dec 2002  (Review from Allrecipes US | Canada)