Orange & Maple Ginger Crumbcake

• 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.

flour, brown sugar, ground ginger, cold, baking powder, baking soda, salt, buttermilk, maple syrup, egg, maple, orange zest, powdered sugar, freshly grated orange zest, water

Taken from www.landolakes.com/recipe/646/orange-maple-ginger-crumbcake (may not work)