gingerbread cake with fresh whipped cream

California weather being crazy like it is, still at 90 degrees in mid-October is making me go bonkers.  In my mind it is Fall and I want to make pumpkin, apple, spiced treats, and drink loads of tea.  Then I walk outside and sweat to death.  Not cool California!  Like many people, I love pumpkin, but when I was perusing Pinterest for inspiration the other day I scrolled for about a minute straight through nothing but pumpkin recipes.  It was completely overwhelming and made me crave ANYTHING but pumpkin. I hadn't yet made gingerbread cake this season (one of my favs!) so I thought this would be a good time.

This cake is so yummy.  It is moist, sweet, and spicy, with a hint of orange.  It pairs well with whipped cream, but doesn't NEED it.  In fact, if you don't add the whipped cream you can tell yourself it is just bread and have a piece for breakfast (like I did this morning. ...Shh!).

I love easy cakes that can be made in one bowl.  Tastes great and less dishes?  Score!  Start by creaming the butter and sugar.

 
Next add the egg and molasses.  Stir to combine.  If you have small lumps or air bubbles, it is okay.

Add the remaining ingredients, minus the water.  If you don't have a microplane for the orange zest I recommend you get one.  They are amazing and zest far better than any other style of grater.

All the ingredients are now incorporated.  If you still have little lumps that's fine.

Scoop the batter out with a spatula into a greased 9x9 pan and gently shake to make sure the cake is even.  Pop it into the oven for 50 minutes.

The cake should be done when the timer goes off.  Make sure your toothpick comes out clean when inserted.  If you love eating hot gingerbread wait at least 10 minutes to let it set.

While you are waiting for the gingerbread to cool down you can make the whipped cream.  Store bought is okay, but I prefer homemade.  Plus, this is so easy and only requires three ingredients!

Jeff is our go-to whipped cream guy.  I don't know how that happened, it's just always been that way.  He's also my go-to waffle guy.  Liam likes to "help"...

Pour in 2 cups of whipping cream with sugar and vanilla.  We don't make ours too sweet, so taste as you go to make it your own.  Whisk this in a small bowl with a hand mixer, or use a stand mixer.

This probably should have been made in a slightly larger bowl.  Watch out for splatter if you angle the whisk!

Jeff likes his whipped cream to be crazy thick so it tastes decadent, but looks really ugly.  You can stop whisking as soon as you get stiff peaks on your whisk.  When the gingerbread has cooled a bit put a huge glob of whipped cream on top and enjoy.

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gingerbread cake with fresh whipped cream

by Liesl October-13-2014

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup molasses
• 2 1/2 cups AP flour
• 1 1/2 tsp baking soda
• 1 cup plain nonfat greek yourt
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp cloves
• 2 tsp orange zest
• 1/2 cup hot water
• 2 cups whipping cream
• 1 tbsp sugar
• 1-2 tsp vanilla

Instructions

1. Preheat the oven to 350 degrees F. Cream together the butter and sugar. In the same bowl mix in the egg and molasses. Stir in the flour, baking soda, yogurt, salt, cinnamon, ginger, cloves, and zest. Mix well, then add the hot water. Scoop into a prepped 9x9 inch dish with a spatula and place onto the middle oven rack. Bake for 50 minutes or until an inserted toothpick comes out clean. Set on a cooling rack for at least 10 minutes before eating to help it set. The cooled gingerbread can be stored in an airtight container on the counter or in the fridge for several days.
2. Begin making the whipped cream after the gingerbread comes out of the oven. Using a hand or stand mixer combine the whipping cream, sugar, and vanilla in a bowl. Whip until thick. Taste to see if you need more sugar or vanilla added. You can stop anytime after peaks form. Jeff prefers his whipped cream extra thick which is why ours looks a bit ugly. The thicker it is, the more awkward it looks. Any leftover whipped cream can be stored in an airtight container in the fridge for a day or two.

Details

Prep time: 10 mins 
Cook time: 50 mins 
Total time: 1 hour 
Yield: a 9x9 pan