Gingerbread Made with Sour Cream
Indulge in the warmth of the holiday season with this irresistibly moist Gingerbread Made with Sour Cream. This recipe takes classic gingerbread to the next level with the addition of tangy sour cream, which adds a subtle richness and keeps the texture perfectly soft and tender. Infused with a medley of aromatic spices like ground ginger, cinnamon, cloves, and nutmeg, every bite delivers a cozy, spiced flavor that's hard to resist. Easy to prepare in just 15 minutes and baked to perfection in under 35 minutes, this gingerbread is a fuss-free treat that's perfect for festive gatherings or an afternoon snack. Serve it plain, dusted with powdered sugar, or topped with whipped cream to truly elevate the experience. Whether you're celebrating the holidays or simply craving something comforting, this sour cream gingerbread is a must-try delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 110 grams unsalted butter
- 100 grams granulated sugar
- 120 milliliters molasses
- 120 milliliters sour cream
- 1 piece large egg
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch (20x20 cm) square baking pan. Line it with parchment paper for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses and sour cream to the butter/sugar mixture, mixing until smooth.
Beat in the egg until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the gingerbread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into squares and serve plain, with whipped cream, or a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 380.0 g | 138% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 230.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 607 mg | 47% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
