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.

Maple-Sour Cream Gingerbread Cake

This moist, easy gingerbread recipe is made with fragrant spices and a combination of maple syrup and molasses. Serve frosted or sprinkled with powdered sugar.

Author: Lynne Webb
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Baking

Ingredients

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

Instructions

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.

Notes

Recipe Notes:

For a stronger maple flavor, substitute maple extract for the vanilla.

Maple-Sour Cream Gingerbread Cake