I seem to get addicted to certain flavors during certain seasons. The last few years my main addiction has been pumpkin. This year, it is ginger. Specifically, gingerbread.
The craving didn’t start until last week when Dan and I went out with Amy and Jordan to The Med in Boulder. We had some time left before the show we were going to and so we ordered dessert. We selected the very seasonal, ginger cake with pumpkin ice cream. The waiter said so many great things about the ice cream but nothing about the cake. Well, I must say that the ginger cake blew the ice cream out of the water. It was a deep and spicy flavor and I needed more.
1 Tbsp fresh ginger, minced
2 tsp lemon zest
4 Tbsp melted butter
1/2 cup molasses
1/4 cup packed brown sugar
1/4 cup plain yogurt
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
Melt the butter, zest the lemon and mince the ginger(pay careful attention to how small you mince the ginger, you don’t want crunchy bites of ginger in the cake!) Whisk the lemon and ginger in with the melted butter. Add the vanilla, egg, yogurt, brown sugar and molasses. Whisk until it is all combined
In a large bowl, combine the flour, salt and baking soda. Pour the wet ingredients into the dry ingredients and mix until it is all combined.
Pour the dough into the pan and bake 15-20 minutes.
Nutritionals (16 servings): Cals: 119, Fat: 4, Carb: 21, Fiber: 1, Protein: 2