Recipe by MissChif
I've made this recipe a thousand times I got it out of "The Perfect Cake" by Susan Purdy and it's never failed me. (I do however add WAY more ginger than called for because I LOVE ginger). It tastes great when eaten warm with applesauce and generous dollop of slightly sweetened whipped cream.
Top Review by Elly in Canada
11/29 I couldn't give this a 5* because I did not get to taste it!! I baked it for a dessert to be served at a church luncheon. I can say, it was easy to prepare, smelled heavenly while baking and sure looks delicious!! I added 3 teaspoons of ginger, I too, love ginger!! Updated 11/30 DH requested I make this for dessert, and I am glad I did. I have never made a gingerbread cake using sour cream before, it makes a nice light, moist cake. This recipe was a success, thanks for posting MissChif.
- 2 1⁄2 cups sifted all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 cup slightly salted butter, at room temperature
- 1⁄2 cup granulated sugar
- 1 large egg, room temperature
- 1⁄2 cup sour cream
- 1⁄2 cup unsulphured molasses
- 1 cup very hot water
Directions See How It's Made
- Prepare an 8 or 9 inch square baking pan by spreading the bottom and sides with butter or shortening. Position rack in center of oven and preheat to 350.
- Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, cream together butter and sugar until completely blended to a granular paste. Scrape down inside of bowl. Beat in egg and sour cream.
- In a 2 cup Pyrex measure, combine molasses and very hot water, stirring until molasses in nearly dissoved.
- With mixer on low speed, add about one quarter of the flour mixture to the batter. Alternately, add remaining flour and the molasses-water, beating slowly to blend after each addition.
- Spoon batter into prepared pan, smooth top evenly then spread batter slightly toward pan edges.
- Bake in the preheated oven for about 35 minutes, or until a cake tester inserted in the center comes out clean and the top of the cake is lightly springy to the touch. Cool on a wire rack.