Food Processor Gingerbread
This gingerbread recipe comes together quickly in a food processor. It has less molasses than most, so the flavor is slightly different and the texture is a bit lighter.
Servings 8 pieces
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (190 grams)
- 1 cup sugar (200 grams)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 pinch of nutmeg
- 1 stick unsalted butter (or use half shortening) (114 grams)
- 1 large egg
- 3 tablespoons molasses, blackstrap okay too
- 1 cup buttermilk (225 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt, scant
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch square pan. For a deeper cake, you can use an 8-inch pan, but the baking time will be longer. If you attempt the deeper cake, reduce the oven temperature to 325F and bake longer.
- In bowl of a food processor, combine flour, sugar, ginger, cinnamon and nutmeg.
- Add butter and pulse until mixture is coarse. Reserve ¼ cup for topping. At this point you can dump the mixture into a bowl or just do it all in the processor.
- Add egg and molasses and pulse to mix. In a liquid measuring cup, mix together the buttermilk, baking soda and salt. Add to processor and process until mixed. Batter will look a little lumpy with clumps of cold butter.
- Pour into pan, sprinkle topping over, and bake on center rack for 30 minutes or until the cake appears set and little cracks appear in the surface. Let cool.