Saturday, December 24, 2011

Marbled Gingerbread

This recipe is an interesting spin on classic gingerbread.  This recipe comes from Better Homes and Gardens website.

Marbled Gingerbread
Prep Time:  25 Min's
Total Time: 1 hr. 30 Min's.
Servings:  9


1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1/4 cup packed brown sugar
1/2 cup full-flavor unsulphured molasses
1/2 cup buttermilk or sour milk*


1.  Preheat oven to 350 degrees F.  Lightly grease an 8 x 8 x 2-inch baking pan; set aside.  For filling: In a medium bowl, beat cream cheese with an electric mixer on medium  heat until smooth.  Beat in granulated sugar and 1 egg until combined.  Set aside.

2.  In a small bowl, stir together flour, cinnamon, ginger, baking soda, and baking powder.  Set aside.

3.  In a large bowl, beat butter on medium to high speed for 30 seconds.  Add brown sugar, beat until combined.  Beat in molasses and 1 egg.  Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

4.  Pour about 2 cups of the batter into the prepared baking pan.  Pour filling over batter in pan, spreading evenly.  Spoon the remaining batter in mounds on top of filling.  Using a table knife or narrow metal spatula, gently swirl the batter into the filling to marble.

5.  Bake about 35 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack for 30 minutes.  Cut into squares.  Serve warm.  Makes 9 servings.

Test Kitchen Tip:  To make 1/2 cup sour milk, place 1-1/2 teaspoons vinegar or lemon juice in a glass measuring cup.  Add enough milk to make 1/2 cup total liquid; stir.  Let stand for 5 minutes before using.