Green Mountain Gingerbread Cake

American Dessert Recipes

1/4 lb. butter 1 c. sugar 1/3 c. molasses 2 Tbsp. maple syrup 1/2 c. plain yogurt 2 eggs 1 1/2 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 tsp. ginger

A light, cakey gingerbread with a little hint of Vermont maple syrup that's just delicious. Yield: about 20 small slices, or enough for one very hungry cub scout den Preheat the oven to 350°F. Spray a 9x9 square baking pan with nonstick spray. Set aside. Cream butter and sugar. Beat in molasses. (When measuring molasses, first spray the cup with a little nonstick spray and the sticky molasses will ooze out a little easier.) Add maple syrup. (And yes, using real maple syrup is worth it - don't settle for "pancake" syrup.) Stir in yogurt. Beat in eggs. In a medium bowl, sift together flour, baking powder, baking soda, salt, and ginger. Gradually beat dry ingredients in to batter. Spread batter into prepared 9x9 square baking pan. Bake at 350°F for 30 min., or until a toothpick inserted in the center comes out clean.

Submitted by Gretchen Grant
Contributed on: Monday September 13th, 2010 and modified on Friday March 11th, 2011