January 01, 2009

Apple-Topped Ginger bread

The gingerbread is pretty good, although I have to say it has better presentation than taste, to be perfectly honest.

The taste may have suffered because I used the whole wheat flour and replaced the full-fat sour cream with a lite version. It was still a good choice to go with the duck, and I found it better the next day when it became more moisturized. It served well with some whipped cream.

Ingredients for the 1st Mix
1)4 oz of unsalted butter at room temperature
2)1/2 cup sugar
3)1/2 cup molasses
4)1/2 cup sour cream
5)2 large eggs at room temperature

Ingredients for the 2nd Mix
6)1.5 cups all purpose flour
7)1 tsp baking powder
8)1/2 tsp baking soda
9)1/2 tsp salt
10)1.5 tsp ground ginger
11)1 tbs finely grated fresh ginger root
12) 2 Granny Smith apple

Make the 1st Mix
Preheat the oven to 350 degree. Lightly grease and flour a 9-inch cake pan

Place the butter and sugar in a bowl of a mixer. Mix until creamy. Add molasses and mix until creamy. Add the sour cream and mix until creamy.

Add the eggs, one at a time, beating well after each addition.

Make the 2nd Mix
Add all the ingredients of the 2nd mix into the 1st Mix. Mix just to combine.

Place the batter in the prepared pan and smooth down. Tip:You want to make sure the outer part of the batter is equally thick as the center in order to make sure the surface of the cake comes out evenly. This is the lesson I learned.

Place the apples on top in a circle, around the edges of the cake. Tip:You also want to push the apple down a bit to letter the batter comes out a bit between the apple slices. This adds both the flavor and the presentation.

Bake at 350F for about 30 min.

Basting every 10 minutes with the melted butter. Tip:This is important to prevent the apple from being dry.

We also shared the plate with our neighbor the next door.

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