High-Altitude Gingerbread
20m prep 40m cook 1h 0m ready
One 9-inch square cake This moist, tender gingerbread has a wonderfully spicy kick. Serious ginger lovers can also add grated fresh ginger. Please read About High-Altitude at Cake Baking and About Butter Cakes. This recipe is for baking at 5,000 feet. If baking at 7,000 feet, reduce the oven temperature to 350°F. Add ¼ teaspoon salt and increase the hot water by 2 tablespoons (30g). Bake 40 to 45 minutes. If baking at 10,000 feet, bake at 375°F. Omit the baking powder and reduce the baking soda by ¼ teaspoon and the sugar by 2 tablespoons (25g). Bake for 42 to 45 minutes. Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Grease and flour a 9-inch square baking pan and line the bottom with parchment paper.
Ingredients
- 2 ½ cups sifted (300g) all-purpose flour
- 1 ½ tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon black or white pepper
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup plus 2 tablespoons (125g) sugar
- 2 large eggs
- ⅔ cup (160g) sour cream
- (1-inch piece ginger, peeled and grated)
- 1 cup (235g) very hot water
- ½ cup (170g) molasses
- 1 (Whipped Cream) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 ½ cups sifted (300g) all-purpose flour
- 1 ½ tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon black or white pepper
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup plus 2 tablespoons (125g) sugar
- 2 large eggs
- ⅔ cup (160g) sour cream
- (1-inch piece ginger, peeled and grated)
- 1 cup (235g) very hot water
- ½ cup (170g) molasses
- 1 (Whipped Cream)
Let's Cook
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Step 1.
Whisk together thoroughly in a medium bowl: 2 ½ cups sifted (300g) all-purpose flour; 1 ½ tablespoons ground ginger; 1 teaspoon ground cinnamon; ¾ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ½ teaspoon grated or ground nutmeg; ¼ teaspoon black or white pepper
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Step 2.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended: 1 stick (4 oz or 115g) unsalted butter, softened; ½ cup plus 2 tablespoons (125g) sugar
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Step 3.
Add one at a time, beating well after each addition: 2 large eggs
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Step 4.
Scrape down the sides of the bowl and the beaters and beat in: ⅔ cup (160g) sour cream; (1-inch piece ginger, peeled and grated)
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Step 5.
Combine in a 2-cup measure with a pouring lip and stir until dissolved: 1 cup (235g) very hot water; ½ cup (170g) molasses
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Step 6.
On lowest speed, add the flour mixture in 4 parts, alternating with the molasses mixture in 3 parts, scraping down the bowl after each addition and beating until smooth. The batter will be quite runny. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
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Step 7.
Let cool in the pan on a rack. Serve from the pan, topped with: (Whipped Cream)
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