Orange & Maple Ginger Crumbcake Recipe

Name: Orange & Maple Ginger Crumbcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup firmly packed brown sugar; 2 teaspoons ground ginger; 2/3 cup cold Land O Lakes Butter; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk*; 1/3 cup real maple syrup**; 1 Land O Lakes Egg; 1 tablespoon maple flavoring; 1 tablespoon freshly grated orange zest; 1/3 cup powdered sugar; 1/2 teaspoon freshly grated orange zest; 2 to 3 teaspoons water

Servings: persons

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons ground ginger
2/3 cup cold Land O Lakes Butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk*
1/3 cup real maple syrup**
1 Land O Lakes Egg
1 tablespoon maple flavoring
1 tablespoon freshly grated orange zest
1/3 cup powdered sugar
1/2 teaspoon freshly grated orange zest
2 to 3 teaspoons water

1
Heat oven to 350F.
2
Grease and flour 9-inch round cake pan; set aside.
3
Combine flour, brown sugar and ginger in bowl; cut in butter until mixture resembles coarse crumbs.
4
Reserve 1/2 cup crumb mixture for topping.
5
Add baking powder, baking soda and salt to remaining crumb mixture in bowl.
6
Combine buttermilk, maple syrup, egg, maple flavoring and 1 tablespoon grated orange zest in another bowl.
7
Add buttermilk mixture to crumb mixture in bowl; mix just until combined.
8
Spread batter into prepared pan; sprinkle with reserved topping mixture.
9
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
10
Cool completely.
11
Combine powdered sugar, 1/2 teaspoon orange peel and enough water for desired spreading consistency in bowl.
12
Drizzle over cooled cake.
13
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/2 cup.
14
Let stand 5 minutes.
15
**Substitute maple-flavored pancake syrup.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup firmly packed brown sugar, 2 teaspoons ground ginger, 2/3 cup cold Land O Lakes Butter, and more.

Yes, Orange & Maple Ginger Crumbcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange & Maple Ginger Crumbcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions