Sour Cream Gingerbread

Sour Cream Gingerbread

1/3 cup butter
1/3 cup light brown sugar, firmly packed
1/2 cup molasses
2 eggs
1 2/3 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 cup sour cream
Granulated sugar

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan, and sprinkle with granulated sugar.

Cream butter and brown sugar until light and fluffy; beat in molasses. Beat in eggs, one at a time.

Sift together flour, baking soda, salt and ground ginger. Add sifted dry ingredients alternately with sour cream, beating after each addition. Pour gingerbread batter into prepared pan, and sprinkle top with more granulated sugar. Bake gingerbread for 25 to 35 minutes.

Serve gingerbread warm or cold with whipped cream, lemon sauce or other dessert topping.

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