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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Marbled Gingerbread

Makes: 9 servings
Prep 25 mins Cool 30 mins Bake 350°F 35 mins
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.

From the Test KitchenTest 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.

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