Makes 1 cake or 12 muffins / Dark, fragrant gingerbread is usually served for dessert, but it's great for breakfast, too. Both fresh and crystallized ginger give this one a particularly rich flavor. Serve warm with a dollop of crème fraiche and sliced plums or peaches.
- 2 eggs
- 1/2 cup buttermilk or sour cream
- 1/2 cup unsulfured molasses
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1/2 cup firmly packed dark brown sugar
- 1 tablespoon grated or finely minced fresh ginger
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2 ounces crystallized ginger, chopped into small bits 1/2 cup chopped
- Sliced fresh plums or peaches, for serving optional
- Crème fraiche, for serving optional
- Preheat oven to 350°. Lightly butter an 8-inch-square cake pan or 12 muffin cups.
- Beat eggs in a large mixing bowl with wire whisk or electric mixer on medium speed. Stir in buttermilk, molasses, butter, brown sugar and minced ginger. Mix until blended and smooth.
- In another mixing bowl, whisk together flour, baking soda, cloves, nutmeg and salt. Add dry ingredients to wet ingredients and mix well. Stir in crystallized ginger, and pour batter in prepared cake pan or muffin cups (filling muffin cups 2/3 full). Bake until gingerbread springs back lightly and a toothpick inserted in the center comes out clean, 25 to 30 minutes for the cake, 20 minutes for the muffins.
- Remove from oven and cool in pan for 10 minutes. Then turn out cake and cut into squares, or empty the muffin cups. Arrange on individual plates, topping each serving with the sliced fruit and a spoonful of crème fraiche, if desired.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
VARIATION: For a fabulous dessert, substitute an equal amount of chopped bittersweet chocolate for the crystallized ginger and serve the cake warm, topping each serving with a spoonful of lightly sweetened crème fraiche.
Reprinted with permission from Hay Day Country Market Cookbook (Workman Publishing, 1998)
Calories 221,Fat 9,Perfat 35,Cholesterol 57,Carbo 33,Protein 3,Fiber N/A,Sodium N/A