Tuesday, December 6, 2011

Apple Cider Gingerbread with Yogurt Lemon Sauce

Last night was meatloaf night.  We had a meat and veg loaf this time, with lots of chopped mushrooms and grated onion, carrot and a granny smith apple.  It turned out ok, but next time I will increase the breadcrumbs, as it didn't hold it's shape when serving it.
We also had whipped potatoes.  I don't often make mashed potatoes, but I do definitely know how.  When I was in high school, I had aspirations of becoming a dietician, so I got a job in the hospital kitchen.  We had the biggest kitchen aide mixer you've ever seen, and cooked the potatoes in a tilt table pot.  I got really good at making fluffy whipped potatoes.  The key is to have your buttermilk and butter hot and your potatoes hot, and use the ballon whisk attachment to get them fluffy. 
We don't often have dessert other than just fruit, but I am on a quest to learn to like baking, so I tried out this little cake.  You can actually mix it in the cake pan if you like, and then there's no mess of a mixing bowl.  The yogurt lemon sauce is brilliant and I'm sure I'll be using it for fruit salads and scones.
P.S. My new stoneware came in the mail yesterday.  I am so excited!  It is called Winterberry, and is made by Pfaltzgraff.  Now to wait until payday to start getting the casseroles and sugar and creamers is going to be hard!  It's nice to set a proper table with enough plates that are the same. 
Making this cake will be easy from what I have on hand.  We always have apple cider, because I like to use my glass percolator on the stove, and make hot cider with cinnamon and cloves.  This recipe was so easy, it will get made often this winter.

Apple Cider Gingerbread

1 1/2 C flour
1/2 C brown sugar
2 tsp ground ginger
pinch of cinnamon
1 tsp baking soda
1/2 C apple cider
1/3 C vegetable oil
1/4 C molasses
1 T cider vinegar

Lemon Sauce
1 C Vanilla Greek yogurt
grated zest of one lemon
2 tsp lemon juice

In a greased 8 inch cake pan, mix dry ingredients with a fork.  Make a well in the center, and pour in the remaining ingredients.  Mix with a fork just until you don't see any dry mix.  Bake in a preheated 350*F for 28-30 minutes.  
While cake is baking, mix lemon sauce ingredients, and refrigerate.  Serve over warm gingerbread.

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