There’s nothing more warming and festive this time of year than a piece of homemade gingerbread cake with a hot cup of coffee, or cocoa. This moist and flavourful cake is perfect for fall or winter and is a wonderful addition to your holiday menu!
1-1/2 cups all-purpose flour
1 cup whole wheat flour
2 tsp ground cinnamon
2 tsp grated ginger
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup packed brown sugar
3/4 cup honey or mollasses
1/3 cup butter, melted
1 tsp pure vanilla extract
1 cup milk, soured** (or buttermilk)
** How to sour milk: pour 1 Tbsp. of lemon juice or vinegar into a measuring cup. Pour 1 cup of milk overtop, let stand for 5 min, then stir.
Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) round or square metal cake pan; grease and dust the pan or line bottom with parchment paper.
In a large bowl, combine all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, baking powder, salt, allspice (or cloves) and nutmeg.
In another bowl, whisk together sugar, egg, maple syrup (or honey), butter and vanilla; whisk in Milk. Pour wet over dry ingredients and stir just until combined and moistened.
Pour into pan, spreading it evenly and smooth out the top.
Bake for approx. 45 to 50 min. or until a toothpick inserted in the centre comes out clean. Let cool slightly in pan on a rack.
Best served warm with some vanilla ice cream, whipped cream or a dollop of apple sauce.