Gingerbread with Sweetened Whipped Cream

Serves 9
  • 2 ¼ cups flour

  • 2 tbsp. buttermilk powder

  • 2 tsp. Kowalski's Ground Ginger

  • 1 tsp. Kowalski's Vietnamese Ground Cinnamon

  • 1/2 tsp. ground cloves

  • 1/2 tsp. ground nutmeg

  • 1/2 tsp. ground allspice

  • 1/2 tsp. baking soda

  • 3/4 tsp. kosher salt

  • 1/2 cup unsalted butter, melted and cooled to room temperature

  • 3/4 cup unsulfured molasses

  • 3/4 cup brown sugar

  • 1/2 cup water

  • 1/2 cup milk

  • 1 egg, slightly beaten

  • - Sweetened Whipped Cream


In a medium mixing bowl, whisk together first 9 ingredients, through salt. In a separate large mixing bowl, using an electric mixer on low speed, combine the butter, molasses, brown sugar, water, milk and egg until uniform; slowly add dry ingredients, mixing until just combined. Pour batter into greased, floured 8x8" baking pan and bake in preheated 350° oven until the top springs back when lightly touched and the edges pull away from the pan (30-40 min.). Serve gingerbread warm or at room temperature with a dollop of Sweetened Whipped Cream.