Fresh Ginger Cake

I'm continuing to read Molly Wizenberg's book, "A Homemade Life" filled with her wonderful stories. This ginger cake actually includes caramelized pears but I opted to just make the cake last night. It's a very simple and quick cake to make and I suppose the pears would have taken it to another level but it was pretty darn good with whipped cream. But what isn't!
She says it's lighter than gingerbread and I found that to be true.

I began by assembling all the ingredients so I wouldn't forget anything..but that's just me!

In a medium bowl, whisk flour, baking soda and salt.

In another medium bowl, combine molasses, sour cream, butter, brown sugar, egg, ginger and lemon zest.

And whisk til smooth.

Add the flour mixture and stir til just combined.

Pour the mixture into your prepared pan and spread it evenly.

Bake til tester comes out clean, 15 to 20 minutes.

Cool the cake in the pan, then turn out onto a wire rack.

Fresh Ginger Cake ( from "A Homemade Life" by Molly Wizenberg)

1 cup unbleached AP flour

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup unsulphured molasses

1/4 cup sour cream ( not low fat or nonfat)

4 tbsp. ( 2 ozs.) unsalted butter, melted and cooled slightly

1/4 cup firmly packed light brown sugar

1 large egg

2 tsp. finely grated peeled fresh ginger

1/2 tsp. grated lemon zest

Preheat oven to 350. Set oven rack to middle position. Grease an 8" round baking pan with butter or cooking spray.

1. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

2.
In another medium bowl, combine the molasses, sour cream, butter, brown sugar, egg, ginger and lemon zest. Whisk til smooth.

3. Add the flour mixture and stir til just combined.

4. Pour the mixture into the prepared pan and spread it evenly with a rubber spatula or offset spatula.

5. Bake til a tester comes out clean, 15 to 20 minutes.

6. Cool the cake in its pan on a wire rack for 5 minutes. Then turn out onto a rack to cool completely.