Ingredients

• 1  8-ounce package cream cheese, softened
• 1/4  cup granulated sugar
• 1  egg
• 1-1/2  cups all-purpose flour
• 1  teaspoon ground cinnamon
• 1  teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
• 3/4  teaspoon baking soda
• 1/2  teaspoon baking powder
• 1/2  cup butter, softened
• 1/4  cup packed brown sugar
• 1/2  cup full-flavor molasses
• 1  egg
• 1/2  cup buttermilk or sour milk*

Directions

1. Preheat oven to 350 degrees F. Lightly grease an 8x8x2-inch baking pan; set aside. For filling: In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and 1 egg until combined. Set aside.

2. In a small bowl, stir together flour, cinnamon, ginger, baking soda, and baking powder. Set aside.

3. In a large bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in molasses and 1 egg. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

4. Pour about 2 cups of the batter into the prepared baking pan. Pour filling over batter in pan, spreading evenly. Spoon the remaining batter in mounds on top of filling. Using a table knife or narrow metal spatula, gently swirl the batter into the filling to marble.

5. Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Cut into squares. Serve warm. Makes 9 servings.

6. Test Kitchen Tip: To make 1/2 cup sour milk, place 1-1/2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.