Tis’ the season

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.
gingerbread cake-032

Just because they aren’t brownies doesn’t mean they aren’t still good with a glass of milk!
I scoured the internet and found a recipe I liked and decided to tweak it a little.  My goal was to make this super gingery and super dark.  I stole a bite right after they came out of the oven and it wasn’t as flavorful as I had hoped.  However, after the photo shoot the flavor deepened and the cake was perfect.  Dan thought there was a little too much lemon zest.  I don’t!  These could be good with some powdered sugar or some homemade whipped cream.  But we ate them right out of the pan and they were perfect.

Dark Ginger Cake
adapted from Eat Live Run

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 egg


1 1/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt

Directions
Preheat the oven to 350. Butter and flour a nine inch baking pan and set aside.

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