This gingerbread, a classic holiday dessert, has a lighter texture than most due to a touch of sour cream in the batter. I think it's delicious served warm with a bit of apple sauce and crème fraiche. The kids like it with a scoop of vanilla ice cream or dollop of whipped cream. Either way, you'll want to make this often, not just during the holidays.
- Preheat the oven to 350 degrees. Grease a 9-inch square pan.
- Cream the butter together with the sugar until light and fluffy. Whisk in the molasses and sour cream. Add eggs, continuing to beat until well-blended.
- In another bowl, mix together the flour, baking powder, baking soda, salt and ginger. Add to the wet ingredients and beat just until smooth.
- Pour into the pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a cooling rack.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.