MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marbled Gingerbread
Categories: Cakes, Desserts, Cheese, Dairy
Yield: 9 Servings

8 oz Cream cheese; softened
1/4 c Granulated sugar
1 lg Egg
1 1/2 c All-purpose flour
1 ts Ground cinnamon
1 ts Grated fresh ginger
+=OR=+
1/2 ts Ground ginger
3/4 ts Baking soda
1/2 ts Baking powder
1/2 c Butter; softened
1/4 c Packed brown sugar
1/2 c Full-flavor molasses
1 lg Egg
1/2 c Buttermilk or sour milk (see
- note)

Set oven @ 350ºF/175ºC.

Lightly grease an 8" x 8" x 2" baking pan; set aside. For
filling: In a medium bowl, beat cream cheese with an
electric mixer on medium speed until smooth. Beat in
granulated sugar and 1 egg until combined. Set aside.

In a small bowl, stir together flour, cinnamon, ginger,
baking soda, and baking powder. Set aside.

In a large bowl, beat butter on medium to high speed for
30 seconds. Add brown sugar; beat until combined. Beat in
molasses and 1 egg. Alternately add flour mixture and
buttermilk to butter mixture, beating on low speed after
each addition just until combined.

Pour about 2 cups of the batter into the prepared baking
pan. Pour filling over batter in pan, spreading evenly.
Spoon the remaining batter in mounds on top of filling.
Using a table knife or narrow metal spatula, gently swirl
the batter into the filling to marble.

Bake about 35 minutes or until a toothpick inserted near
the center comes out clean. Cool in pan on a wire rack
for 30 minutes. Cut into squares. Serve warm.

TEST KITCHEN TIP: To make 1/2 cup sour milk, place 1-1/2
teaspoons vinegar or lemon juice in a glass measuring
cup. Add enough milk to make 1/2 cup total liquid; stir.
Let stand for 5 minutes before using.

Makes: 9 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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