Ingredients
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1 tsp baking soda
- a pinch of salt
- 1 tsp ground cinnamon
- 3/4 to 1 tsp ground ginger
- 1 1/4 cup firmly packed brown sugar
- 1/4 cup safflower oil
- 2 extra large eggs, beaten
- 2/3 cup sour cream
- 1/3 cup unsweetened applesauce
- 3 tbsp chopped crystallized ginger (optional)
- confectioner’s sugar for dusting or toffee sauce
Makes one bundt cake 9″ in diameter.
Directions
- Preheat oven to 350 and use a greased pan approx. 9″ in diameter. Makes one bundt cake 9″ in diameter.
- Sift the flour, cocoa, baking powder, baking soda, salt, cinnamon, and ground ginger into a large bowl. Mix in the sugar and make a well in the center.
- Put the oil, eggs, sour cream, and applesauce in another bowl and beat well.
- Add to the well in the dry ingredients and stir gently until thoroughly mixed. Stir in the crystallized ginger (optional).
- Pour into the prepared pan (greased floured- or- use more cocoa powder instead of flour) and bake in a preheated oven at 350 for about 45 minutes, or until a skewer inserted in the thickest part of the cake comes out clean.
- Let cool in the pan for 20 minutes, then invert onto a wire rack and let cool completely.
- Serve at room temperature dusted with confectioner’s sugar, toffee sauce, or whipped cream and toffee bits. Store in an airtight container and eat within 5 days.
Care of Linda Collister‘s Easy Cakes.
