Gingerbread Cake

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.

• Ready In: 45 mins
• Serves: 9

Ingredients

• 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

1. 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.
2. Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
3. 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.
4. In a 2 cup Pyrex measure, combine molasses and very hot water, stirring until molasses in nearly dissoved.
5. 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.
6. Spoon batter into prepared pan, smooth top evenly then spread batter slightly toward pan edges.
7. 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.