Wednesday, June 30, 2010

Gingerbread Cake

My Grandpa loves anything with ginger in it!  He would have loved this cake, had he gotten a bite of it, but it was gone before he had a chance!  We admit, this photo doesn't make it look like much, but this cake is absolutely devine!  Especially when you add the cream cheese frosting.  Oh, my!  You'll definitely want to give this recipe a whirl.

1 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp black pepper
1 tsp cinnamon
1 tsp finely ground coffee
1 tsp nutmeg
1/2 stick butter, melted & cooled
1 c sour cream
3/4 c brown sugar
1/2 c unsweeted applesauce
1/4 c molasses
1 egg
2 tsp ground ginger

Directions:  Preheat the oven to 350 degrees.  Lightly grease a 9 inch round cake pan.  Sift the dry ingredients, including the spices into a large bowl.  In a seperate bowl whisk together the wet ingredients.  Then combine the wet and dry ingredients.  Pour the batter into the cake pan and smooth out the top. 

Bake for about 35 minutes, or until a toothpick inserted in the middle comes out clean.  Allow to cool slightly before icing.

For the frosting: 
Combine 4 oz cream cheese (softened), 1/2 stick unsalted butter (softened) in a medium bowl.  Beat with an electric mixer until light and fluffy.  Gradually add 2 c of powdered sugar, 1 Tbsp of milk and 1/2 tsp of vanilla.

This recipe was inspired by one found in Good to the Grain: Baking with Whole-Grain Flours.


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