Sour Cream Gingerbread Cake
Sour Cream Gingerbread Cake
Serves:
12 people
Cooking Time:
45 minutes
Ingredients
- ¾ cup softened butter
- ¾ cup turbinado sugar
- 3 large eggs, room temperature
- ¾ cup molasses
- 2 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup whole milk
- 1 ½ cup sour cream
- 2 tablespoons flour
- 2 tablespoons powdered sugar
- Juice of ½ lemon
- 1 cup powdered sugar
Instructions
- In a large mixing bowl add the butter and cream it with the turbinado sugar.
- Stir in the eggs, one at a time, mixing well between each addition.
- Stir in the molasses, milk, and mix well. Add the flour and baking powder, cinnamon and ground nutmeg.
- Mix until combined and transfer half of the mixture in a well-greased Bundt pan.
- Mix the sour cream with the flour and sugar together and add on top of the batter in the pan.
- Finally, top the whole Bundt cake pan with the rest of the batter and bake the Bundt cake in an already heated oven at 350 F or 180 C degrees for about 40-45 minutes.
- Let it cool slightly, cut slices, and serve with icing sugar on top.
