At Cumberland Falls Bed and
Breakfast Inn Streusel Gingerbread

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  • 1 cup granulated sugar
  • 1 cup unsalted butter
  • 3 extra-large eggs
  • 1 cup dark corn syrup
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1/2 cup lukewarm water
  • 1 cup boiling water

Streusel Topping

  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/4 cup flour
  • 1/4 cup soft butter
  • 1 cup chopped pecans


  1. Gingerbread: Heat oven to 325 degrees F. Grease the bottom of a 13 x 9-inch baking pan, preferably glass.
  2. In a separate bowl, beat together the butter and sugar until fluffy.
  3. Add eggs, one at a time, blending after each one.
  4. Add corn syrup and vanilla extract.
  5. Put spices and salt in a separate bowl with the flour, stirring well.
  6. In a small bowl, stir baking soda into the lukewarm water. Alternate adding the lukewarm water/soda mixture and the flour mixture to the corn syrup mixture. Add the boiling water last.
  7. Turn batter into the oblong baking pan and bake at 325 degrees F for 30 to 40 minutes. Meanwhile, prepare Streusel Topping.
  8. Streusel Topping: Mix brown sugar, cinnamon, 1/4 cup flour and pecans with the 1/4 cup softened butter. When crumbly, sprinkle over top of gingerbread 20 minutes into the total baking time. Check for doneness with a wooden pick.

Recipe used with permission of At Cumberland Falls Bed and Breakfast Inn, Asheville, North Carolina