Maple-Sour Cream Gingerbread Cake
Real maple syrup and fresh sour cream add fabulous flavor and a lighter quality to this distinctive gingerbread cake recipe. We added a fragrant combination of spices in addition to the ginger, as well as a small quantity of molasses to retain that classic gingerbread texture. Although it’s moist enough to serve simply sprinkled with a little powdered sugar, we opted to add a cream cheese frosting. It would be great with just a dollop of whipped cream as well.
- 1 large egg, lightly beaten
- 1/2 cup maple syrup
- 6 tablespoons molasses
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2-1/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 4 tablespoons butter, melted
- Preheat the oven to 350°F. Combine the egg, maple syrup, molasses, sour cream and vanilla in a medium-sized bowl.
- Sift the flour, baking soda, salt, ginger, cinnamon, allspice and cloves together in a separate bowl. Stir in the liquid ingredients and mix until smooth.
- Add the melted butter and and combine thoroughly. Pour the batter into a buttered 9-inch square pan. Bake for 30 to 35 minutes, remove from the oven and cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
- To serve, frost, dust with powdered sugar or top with whipped cream.
For a stronger maple flavor, substitute maple extract for the vanilla.