1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray. Set aside.

Crumb Mixture:

1. In the bowl of an electric mixture (or you can use a hand mixer) add sugar, butter, flour, ginger, cinnamon, allspice and salt. Mix until crumbly. Reserve ½ cup of the above mixture and set aside.

Cake Batter:

1. To the remaining crumb mixture, add baking soda, buttermilk, molasses, eggs and vanilla. Mix well and pour into the prepared pan. Sprinkle with the reserved crumb mixture. Bake at 350 for 23-28 minutes, or until toothpick comes out clean. Watch carefully so you don’t over bake!
2.  Let cool just slightly, and serve warm with butter sauce.

Butter Sauce:

1. Combine butter, sugar and whipping cream in a medium-size saucepan. Stir over medium heat until mixture begins to boil. Remove from heat and stir in vanilla. Pour over warm gingerbread cake.