This isn’t your average dry cookie-cutter gingerbread. It’s a rich, moist cake baked with molasses and warm spices, then pierced and drenched in a unique yogurt glaze. The tang of the yogurt cuts through the sweetness of the molasses and brown sugar, creating a complex flavor profile that is both comforting and sophisticated. The texture is incredibly soft and dense, holding up well to the soak without becoming soggy. It’s perfect for holiday gatherings, winter afternoons with tea, or as a standout dessert that feels nostalgic yet fresh. The cloves in the glaze add an aromatic punch that permeates every bite, making it a memorable treat for any occasion.
Yogurt-glazed Gingerbread
Description
This isn't your average dry cookie-cutter gingerbread. It’s a rich, moist cake baked with molasses and warm spices, then pierced and drenched in a unique yogurt glaze. The tang of the yogurt cuts through the sweetness of the molasses and brown sugar, creating a complex flavor profile that is both comforting and sophisticated. The texture is incredibly soft and dense, holding up well to the soak without becoming soggy. It’s perfect for holiday gatherings, winter afternoons with tea, or as a standout dessert that feels nostalgic yet fresh. The cloves in the glaze add an aromatic punch that permeates every bite, making it a memorable treat for any occasion.Ingredients
Directions
-
Preheat the oven to 325°F.
-
In a large bowl, beat the 3/4 cup butter with the 3/4 cup sugar until light and fluffy.
-
Add the eggs and molasses to the butter-sugar mixture and beat well.
-
In a separate bowl, sift together the flour, powdered ginger, cinnamon, ground cloves, nutmeg, baking soda, and baking powder.
-
Add the dry ingredients to the wet mixture alternately with the boiling water, mixing just until smooth.
-
Pour the batter into a greased 9x9 inch baking dish.
-
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
-
While the cake bakes, prepare the glaze. In a saucepan, combine 1 cup sugar, 1/2 cup yogurt, 1/2 teaspoon baking soda, 1/2 teaspoon whole cloves, and 1/4-1/2 cup butter.
-
Bring the glaze mixture to a boil and cook for 1 minute.
-
Remove the gingerbread from the oven. If you prefer not to have whole cloves in the final dish, remove them from the glaze now.
-
While the cake is still hot, prick it all over with a toothpick.
-
Immediately pour the hot yogurt glaze over the prickled cake.
-
Allow the cake to cool completely and set for several hours before serving to allow the glaze to be fully absorbed.
Note
For a more intense ginger flavor, you can substitute freshly grated ginger for the powdered ginger, though the exact conversion may vary based on preference.
If you are squeamish about eating whole cloves, remove them from the glaze after boiling but before pouring it over the cake.
Allowing the cake to sit for several hours ensures the glaze is thoroughly absorbed, resulting in a moister texture.
