If you need a quick, big and quite delightful dessert, then this is your solution. This substantial gingerbread comes from the Yogurt Cookbook from Stonyfield Farm so it features yogurt, plain yogurt. There is a little tang in the resulting cake, but your tongue may be tasting the spices more than the yogurt. The recipe calls for a full 2 teaspoons of ginger and it was fine. But, next time, to achieve more bite, I’m going with a full tablespoon. And you might kick the cinnamon up just a tad too.
Yes, there is a lot of whipped cream on top. And on the side. But, isn’t gingerbread simply a platform for whipped cream?
Great Yogurt Gingerbread
Yield: 12 generous pieces
Ingredients:
- ½ cup butter; at room temperature
- ½ cup sugar
- ¾ cup molasses
- 1 cup plain yogurt
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- ¾ teaspoon cinnamon
- 4 eggs, beaten
Preparation:
Preheat the oven to 425° F. In a large bowl, cream the butter and sugar together. Add the molasses and mix well. Stir in the yogurt. In another bowl, sift together the flour, soda, ginger, and cinnamon; gradually stir the dry ingredients into the yogurt mixture. Stir in the eggs. Pour the batter into a well-greased 9 X 13-inch pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the gingerbread slightly into the pan on a wire rack and serve warm or at room temperature.
Source: Yogurt Cookbook from Stonyfield Farm by Meg Hirshberg [Clarkson Potter, 1999]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑400