Thinking of cream means one thing leads to another. Well - I suppose it doesn't have to but it did. When I play word association football with cream I immediately say "gingerbread". Can you say gingerbread? I knew you could. Well, let me tell you about my little gingerbread experiment.
I searched the cookbooks and didn't find exactly what I was looking for, but in Fannie Farmer I found a sour cream gingerbread recipe I used as my baseline. I subbed yogurt for sour cream, added some currants as an inspiration via Lafayette's favorite gingerbread cake, and voila, out of the oven came a wonderfully tasty and moist little gingerbread cake.
Recipe, with notes:
1/4 pound butter (I used salted)
1/2 cup sugar (recipe called for a cup, hahaha)
1/2 cup molasses
1/2 cup yogurt
1.5 cups flour (I used .5 cup of cake flour and 1 cup organic whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1.5 tbsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 cup currants (would have used raisins if we had them)
Took about a few minutes shy of 40 at 350 degrees to completely bake. And here it is, with it's lil' buddy sitting right beside it.