culinary review
   
   

Marbled Cream Cheese & Gingerbread Cake

Fri Dec 23, 2011 1:03 pm
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Measurements
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General Info
Servings: 20
Total Cost: $5.89
Cost Per Serving: $0.29
Total Calories: 4,348
Calories/Serving: 217
IngredientVolumeMassCostCalorie
Cream Cheese (room temperature) * 450.00 Grams $2.91 1,571
Extract, Vanilla Pure 1 Teaspoon 4.33 Grams $0.21 13
Sugar, Powdered Unsifted 3/4 Cups 90.00 Grams $0.30 360
Eggs, Chicken (2 eggs) 3/4 Cups 101.90 Grams $0.34 159
Butter, Unsalted (melted & cooled) * 100.00 Grams $0.45 714
Flour, White Unbleached All Purpose 1 1/3 Cup 5.65 Ounces $0.18 605
Eggs, Chicken (2 eggs) 3/4 Cups 101.90 Grams $0.34 159
Sugar, White Granulated 3/4 Cups 150.00 Grams $0.20 581
Milk, Whole 2/3 Cups 158.40 Grams $0.16 99
Baking Powder, Clabber Girl 2 Teaspoons 9.60 Grams $0.07 0
Molasses 1 Tablespoon 20.50 Grams $0.15 59
Cinnamon, Ground 2 Teaspoons 4.53 Grams $0.23 12
Ginger, Ground 1 1/2 Teaspoon 2.70 Grams $0.04 10
Cloves, Ground 1/2 Teaspoon 1.10 Grams $0.12 4
Allspice, Ground 1/2 Teaspoon 1.00 Grams $0.19 3

This cake came together when we combined the idea of marbled browniescake with the concept of the soft gingerbread cake. The result is a very moist and flavorful cake that is sweet but not too sweet. This cake would be perfect for the holidays - it has a nice flavor and is quite rich, so it works great to cut in small squares. Serve this cake with some glögg, eggnog or apple cider for a real Christmas or Thanksgiving treat.

20 servings

Cream cheese mix:
400 g cream cheese, room temperature
1 teaspoon vanilla extract
¾ cup powdered sugar
2 eggsbatter

Cake batter:
100g butter, melted & cooled
1 1/3 cup flour
2 eggs
¾ cup sugar
2/3 cup milk
2 teaspoons baking powder
1 tbsp molasses
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
½ teaspoon cloves
½ teaspoon allspice

Method:

Spray a long pan with high sides with cooking spray, cover with parchment paper andcake spray again with the spray to cover all sides.

Whip together the cream cheese, vanilla, powdered sugar and eggs until a smooth batter. Put aside. In a separate bowl, whip together sugar and eggs until fluffy. Add milk, spices, baking powder, flour and melted butter. Mix together, but be careful no to over work the batter.

Pour ¾ of the cake batter in the pan. Smooth out, then pour the cream cheese mixture on top. Finish off with the rest of the cake batter. With a skewer, marble the cake by integrating the two mixes and creating a pattern.

Bake in a 325 degree oven for about 35-45 minutes, or until a scewer comes out clean, but the internal temperature doesn’t go above 145. Let cool slightly, then empty on to a baking rack and let cool completely. Cut in small squares.



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