Sour Cream Gingerbread Cake
This gingerbread cake is light, fluffy and has a tender crumb. We eat it often in winter for breakfast with warmed applesauce, but it also makes a nice dessert when served with whipped cream.
Ingredients
- ½ cup butter softened
- 1 cup sugar
- ½ cup molasses
- ½ cup sour cream
- 2 eggs
- 1 ½ cups gluten free all purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon sea salt
- 2 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Instructions
- Preheat the oven to 350 degrees and spray a 9 inch square baking pan with gluten free cooking spray. Set aside.
- Cream the butter and add the sugar, molasses, sour cream and eggs. Beat until combined. Add the flour, baking powder, baking soda, xanthan gum, salt and spices. Beat until smooth.
- Pour into the pan and bake for 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 rack to cool. Serve dusted with powdered sugar, or with whipped cream or warmed applesauce.