Warm and spicy gingerbread cake

October 8, 9:19 AMMinneapolis Dessert Restaurants ExaminerKim Klietz

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Gingerbread squares. Photo by Kim Klietz.

Fall has arrived in full force. The air is crisp and the leaves are changing, which means it is the perfect time for bonfires and baking. There’s just nothing better than the scent of warm cinnamon baking in the oven when the weather starts to get cooler. Pumpkin is usually a go-to flavor for fall cooking, but I decided that a warm slice of gingerbread cake would be the perfect accompaniment to a steaming glass of apple cider.

I’ve always loved the flavor of molasses in cookies and cakes, and gingerbread is no exception. I’m always in search of dessert recipes that are lower in fat and calories, so when I found this recipe on the Cooking Light website, I decided to give it a try. The cake is sweet and creamy with a warm hint of cinnamon and a rich flavor from the molasses. Topped with a dusting of powdered sugar, it’s the perfect dessert for a cool fall day to get you in the mood for the holidays.

Gingerbread Squares (recipe from Cooking Light)
1 ¼ cup all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp baking soda
½ cup granulated sugar
½ cup low-fat buttermilk
½ cup molasses
1/3 cup melted butter
1 large egg, lightly beaten
powdered sugar

Preheat oven to 350º.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, and baking soda.

Combine granulated sugar and next four ingredients (through the egg) in a large bowl, stirring with a whisk. Stir in flour mixture. Pour batter into a 9” square baking pan coated with cooking spray.
Bake at 350º for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle gingerbread with powdered sugar.

Nutrition Information: Calories – 84; Fat – 2.8 g; Carbohydrate – 14 g; Sodium – 61 mg; Protein – 1.1 g