There is either an overabundance of baking ingredients in my cupboards or there are empty or expired bottles and jars. If there was an apocalypse tomorrow I would be able to supply the remaining inhabitants of the world with cinnamon. Apparently every time I go shopping for a recipe using cinnamon, I throw in a jar in my shopping cart for good measure. Just in case it is one of those spices I hadn't used in awhile. Conversely there are other ingredients on my grocery list I decide not to buy because I am convinced I have them. Sometimes my memory serves me well and sometimes it doesn't. I would like to believe I am still operating with a relatively high degree of recall. Because in my world I don't think it's possible for anyone to keep a mental inventory of all of the food in their house. Particularly items not used on a regular or daily basis. When I discover I am out of a necessary ingredient, that one then goes on the second guess myself 'over buy' list. Thus explaining why I currently have an overstock of cinnamon.
When I looked at the list of ingredients needed for these Ginger Cream Squares, I had a slight panic attack when I saw molasses was on it. My first thought, 'oh boy, I either have a half dozen jars or none.' My second thought was 'if I have a jar of unexpired molasses I was meant to make this gingery version of a spice cake recipe." Whether it was luck from the head-up penny the day before or not, there was a new unopened jar of molasses in the cupboard. Which meant on the first day of fall, there would not only be cake, but the aroma filling the house would be better than having a mulled spiced cider candle burning.
I came across the recipe for these Ginger Cream Squares in the fall baking issue of the Taste of Home magazine. One that called for a tablespoon each of cinnamon, ginger, and cloves. As much as I like the flavor of cloves, the idea of using one full tablespoon had be worried the flavors of the cinnamon and ginger would be overpowered. So I backed it down to one teaspoon (and I am not sorry I did). Instead of using a 10" x 15" pan (to create thinner bars), I used a 10" x 8" pan (to have squares). I used my go-to luscious cream cheese icing recipe as I always prefer to have a generous amount of icing slathered on confection calling for it.
If you like a spiced cake, you will love these Ginger Cream Squares. They are moist, perfectly spiced and the flavor combination of the cool, creamy icing with the spicy, tender cake is deliriously delicious.
This cake portion of these Ginger Cream Squares comes together quickly and easily using a stand mixer fitted with a paddle attachment. Alternately it could be made in a large bowl using a hand held mixer. Based on the assembly directions listed below, there is one thing I need to warn about. After you add the slightly cooled coffee to the mixture, it will look a little curdled and very thin. Don't worry, it all comes together into a smooth, creamy, thick batter after you add the sifted dry ingredients.
In a preheated 350 degree (F) oven, the cake bakes for 40-45 minutes or until it springs back lightly when pressed or a toothpick comes out clean when inserted into the center of the cake. Be careful not to over bake this cake as you want a moist finished cake. Waiting for the cake to cool is the hardest part of the recipe. To speed up the cooling process, you can put it in the refrigerator after it comes out of the oven for at least 45 minutes.
Make the icing while the cake is cooling. Using the recipe below, the amount of cream cheese icing gives the Ginger Cream Squares an almost perfect icing to cake ratio.
I cut the cake into squares, but feel free to cut it into bars or triangles. Sprinkling the cake with lightly toasted hazelnuts would give it another depth of flavor.
If there was ever a dessert to give autumn a warm welcome, it would be this one. Bring this cake to your office, serve it to your book club, or make it for a weekend gathering and watch it disappear.
There is something crave worthy these deeply flavored Ginger Cream Squares. So just in case you overdose on all things pumpkin spice this season but still want to have your palate tingling with the flavors of spices, consider making this autumnal spice cake. Between the cake's intoxicating aroma and it's flavor, they are destined to become a beloved, requested favorite.
Ginger Cream Squares (several adaptations to the Ginger-Cream Bars recipe in Taste of Home Fall Baking, Fall 2018)
Yield: 18 squares
Ingredients
Ginger Cake
1 cup unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 cups (264 g) all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
1 Tablespoon cinnamon
1 Tablespoon ground ginger
1 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup molasses
1 teaspoon of instant expresso and 1 cup boiling water (or 1 cup brewed coffee), slightly cooled
Icing
8 Tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
3/4 pound confectionary sugar, sifted
1 teaspoon vanilla
pinch of sea salt
Directions
Ginger Cake
1. Preheat oven to 350 degrees (F). Line a 13" x 8" or !2" x 9" baking pan with parchment paper. Lightly butter the paper. Set aside.
2. Sift together the flour, salt, baking soda, cinnamon, ginger and cloves. Set aside.
3. Mix the instant expresso with the boiling water. Set aside and allow to cool slightly. Note: Alternately pour a cup of coffee and set aside to cool slightly.
4. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (approximately 3-4 minutes).
5. Add in eggs one at a time, beating well after each addition.
6. Blend in the molasses until well incorporated.
7. Mix in the expresso and/or coffee. Note: The mixture will look a little funky but not to worry it all comes together when you add in the dry ingredients.
8. Add the dry ingredients to the mixture. Beat until fully incorporated.
9. Bake 40-45 minutes or until the cake springs back when lightly touched or a toothpick comes out clean when inserted in the center.
10. Remove from oven. Allow to cool completely.
Icing and Assembly
1. In the bowl of a standing mixer fitted with a whisk attachment, the beat the butter and cream cheese until smooth and creamy.
2. Beat in vanilla.
3. Add sifted confectionary and beat until light and fluffy.
4. Spread evenly over the cooled ginger cake. Swirl to your hearts content.
5. Cut into squares and serve. Enjoy!
6. Store cake (covered) in the refrigerator.
Notes: (1) These Ginger Cream Squares are delicious room temperature and chilled! But I think I love them more chilled. (2) If you use a larger baking pan (e.g., 15"x 10") your Ginger-Cream Squares will become Ginger-Cream Bars. Baking time should be adjusted downward (approximately 20-25 minutes or until done). (3) I adjusted the amount of ground cloves from 1 Tablespoon to 1 teaspoon as I thought the flavor of the cloves would be overwhelming. (4) Optional: Sprinkle chopped toasted hazelnuts over the top.
Dairy Farm in Westport, Massachusetts (September 2018)
