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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Marbled Gingerbread
- 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*
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.
- 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.
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