Old-Fashioned Gingerbread Cake

• Vegetarian

• Produce

  • 2 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Molasses, dark

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 1/2 cups Flour
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Milk
  • 1/4 cup Yogurt, Plain

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/4 cup butter
• 1/4 cup plain yogurt
• 1/2 cup sugar
• 1/2 cup dark molasses
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla
• 1-1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 cup butter, softened
• 1/2 cup coconut sugar (or brown sugar)
• 1/2 cup dark molasses
• 1/4 cup plain yogurt
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1-1/2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• Whipped cream and chopped candied nuts for serving, optional

Directions

• Preheat oven to 350F. Lightly grease and flour an 8x8 square baking pan. Set aside.
• In a large bowl with a handheld electric beater, beat butter, sugar, and molasses on low speed until smooth. Increase speed to medium and beat in yogurt, milk, egg, and vanilla until smooth and combined.
• In a small bowl, whisk flour, baking powder, baking soda, salt, and spices. Gently fold flour mixture into liquid, stirring until just combined.
• Scrape batter into prepared pan and smooth top. Bake gingerbread at 350F 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire cooling rack before cutting into squares. Serve with whipped cream and chopped candied nuts if desired.