Spices. I can't deny it, I love them. One of the things that I love the most about this season is baking and spices. The aromas in my house are just a-ma-zing! This gingerbread cake will warm your soul and make your tummy happy … and has a Latin twist (sour cream), to make it even more rich and especial. I hope you like my recipe!
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__Gingerbread cake
__Makes 8 portions
__Ingredients
__2 cups all-purpose flour, plus more for dusting the pan
1 1/2 teaspoon of baking soda
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1/4 teaspoon of allspice
8 tablespoons (1 stick) of butter, melted, plus more for greasing the pan
1/2 cup of brown sugar
1/2 cup of molasses
1/2 cup of sour cream
2 eggs
__Preparation:
__1. Preheat the oven to 350°F. Butter a 9-inch pan and sprinkle with flour.
2. In a bowl, stir together the flour, baking soda, ginger, cinnamon and pepper.
3. In another bowl, using an electric mixer, beat together the butter, brown sugar and molasses on medium speed until blended.
4. Add the sour cream and eggs and beat until smooth.
5. Add the flour mixture to the butter mixture and beat on low speed until blended. Pour the batter evenly in the prepared pan.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Transfer the pan to a wire rack and let cool for 5 minutes.
8. Put the cake on cake plate. Let cool before cutting into wedges.
Enjoy!
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
