Old Fashioned Sourdough Gingerbread
This Old Fashioned Sourdough Gingerbread is soft and deeply spiced with molasses, ginger, cinnamon, and cloves without being overly sweet. Unfed sourdough discard goes straight into the batter for an easy gingerbread cake that can be baked in a square pan or as loaves - perfect for holiday baking or an anytime treat!
Servings: 16 pieces
Calories: 213kcal
Special Equipment
Ingredients
- ¾ cup (165 grams) light brown sugar
- ½ cup (114 grams) unsalted butter, at room temperature
- ¼ cup (50 grams) granulated sugar
- ¾ cup (253 grams) molasses, mild-flavored (light), not blackstrap
- 2 (100 grams) large eggs, at room temperature
- 1 cup (227 grams) sourdough starter discard, at room temperature, see Recipe Notes
- ½ teaspoon (½ teaspoon) baking soda, see Recipe Notes
- 1 cup (120 grams) all-purpose flour
- 2 teaspoons (2 teaspoon) ground cinnamon
- 1½ teaspoons (1½ teaspoon) ground ginger
- ½ teaspoon (½ teaspoon) ground cloves
- ½ teaspoon (½ teaspoon) kosher salt
- ¼ cup (60 grams) heavy cream
- ¼ cup (59 grams) boiling water
Instructions
- Preheat the oven to 350 °F. Line a 9- x 9-inch baking pan with parchment paper, then spray with baking spray.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl for a hand mixer), beat the ¾ cup light brown sugar, ½ cup unsalted butter, and ¼ cup granulated sugar until smooth, about 3 to 4 minutes.
- Beat in ¾ cup molasses, then add in the 2 large eggs one at a time, scraping down sides of bowl as you go. Add 1 cup sourdough starter discard and ½ teaspoon baking soda to the batter and blend on low speed until everything is just combined.
- In a small bowl, whisk together 1 cup all-purpose flour, 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, ½ teaspoon ground cloves, and ½ teaspoon kosher salt. Add the flour mixture to the batter and mix on low speed until just combined.
- Stir in ¼ cup heavy cream and ¼ cup boiling water on low speed, again until the batter is just combined. Transfer the batter to the prepared pan.
- Place the pan on a half sheet baking pan to catch any overflow. Bake the gingerbread for 40 to 50 minutes, or until a cake tester inserted into center comes out clean.
- Cool the cake in pan for 15 minutes, then turn out onto a rack and cool completely.
- Serve with whipped cream or vanilla ice cream. Enjoy!
- Storage instructions: You can leave the gingerbread on the counter for a couple of days in an airtight container wrapped in plastic wrap. It can also be refrigerated, making sure it’s wrapped well so the cake doesn’t dry out.
- Make-ahead instructions: Gingerbread can be baked a day or two ahead and kept well wrapped at room temperature. For longer storage, wrap the cooled cake or loaves tightly in plastic wrap, place in an airtight container, and freeze for up to 3 months.
Recipe Notes
To make gingerbread without sourdough discard, just substitute a scant 1 cup of flour (114 grams) and ½ cup of warm water (118 grams) for the 1 cup of starter.
Adding the baking soda to the wet ingredients and mixing the batter well before adding the dry ingredients will prevent the cake from sinking.
Make sure to use the proper size pan or the batter will overflow - a 9- x 9-inch baking pan or 2 standard loaf pans are good. A half-sheet baking pan under the pan(s) will ensure you won't have a mess in the oven. If you do bake in two large loaves in a standard loaf pan, just bake the loaves for 50 to 60 minutes.
For mini loaves, use 6 to 8 mini loaf pans and bake for about 25 to 30 minutes. Just remember to fill the baking pans about halfway full so you won't overflow them, and bake them on a half-sheet baking pan, just in case.
Nutrition
Serving: 1piece | Calories: 213kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 132mg | Potassium: 266mg | Fiber: 1g | Sugar: 25g | Vitamin A: 262IU | Calcium: 53mg | Iron: 1mg
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