Prep Time 15min Cook Time 1h
This gingerbread, a classic holiday dessert, has a lighter texture than most due to a touch of sour cream in the batter. I think it's delicious served warm with a bit of apple sauce and crème fraiche. The kids like it with a scoop of vanilla ice cream or dollop of whipped cream. Either way, you'll want to make this often, not just during the holidays.
by Alison Needham
What you'll need
- 1/2 cup butter, or 1 stick
- 1 cup sugar
- 1/2 cup molasses
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground ginger
Notes:
Yields one 9-inch square cake
How to make it
- Preheat the oven to 350 degrees. Grease a 9-inch square pan.
- Cream the butter together with the sugar until light and fluffy. Whisk in the molasses and sour cream. Add eggs, continuing to beat until well-blended.
- In another bowl, mix together the flour, baking powder, baking soda, salt and ginger. Add to the wet ingredients and beat just until smooth.
- Pour into the pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a cooling rack.
