Sour Cream Gingerbread
A moist, spicy gingerbread with rich molasses and warm spices, perfect for holiday gatherings or cozy desserts, complemented by the tang of sour cream.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine molasses, sugar, sour cream, and egg until smooth.
- Add hot water, baking powder, baking soda, ginger, and vanilla; mix well.
- Gradually add flour until the batter reaches a cake-like consistency.
- Pour the batter into a greased baking pan.
- Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you're out of sour cream, plain yogurt is a great substitute. To enhance the spice profile, add a pinch of nutmeg or cinnamon. Be careful not to overmix the batter once the flour is added, as this could lead to a denser texture. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
Serve the gingerbread warm, optionally topped with a dollop of whipped cream or paired with a scoop of vanilla ice cream for a delightful contrast. It also pairs beautifully with Creamy Chocolate Frosting(Makes Your Cupcakes Look Store Bought) for a decadent twist. This dish makes a lovely dessert after a hearty meal or can be enjoyed with a cup of tea or coffee.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, place it in the refrigerator for up to a week or freeze for up to three months. To reheat, simply warm slices in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Gingerbread contains roughly 274 calories, with 5g protein, 53g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 619mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used for a healthier option, but it may result in a denser texture. If substituting, try using half whole wheat and half all-purpose flour for a balanced outcome.
Is it necessary to grease the baking pan?
Greasing the baking pan is important to prevent the gingerbread from sticking. You can use butter or cooking spray. For added flavor, consider lining the bottom with parchment paper.
Can I add nuts or dried fruit to the batter?
Absolutely! Adding chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries, can enhance the flavor and texture of the gingerbread. Just make sure to chop them finely and fold them gently into the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).