Ginger Cake with Lemon Butter Sauce

A few years ago, I found a recipe for ginger cake with butter sauce. It was a little dry, so I added a bit of sour cream, tweaked the seasonings and came up with this recipe. It's the perfect fall dessert. It is best when served with ice cream, and sauteed apples. Can you say "num"?

Ginger Cake with Lemon Butter Sauce and Sauteed Apples

Cake:
2 ¼ cups flour
¾ cup sugar
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 cup sour cream
1 cup butter
¾ cup dark molasses
2 eggs

Sauce:
1 cup sugar
½ cup butter
¼ cup lemon juice
Powdered sugar

Sauteed Apples:
2 apples, peeled and sliced thin
1/4 cup sugar
2 tablespoons butter
dash salt

Cake:
Combine flour, sugar, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves in a large mixing bowl. Cream butter and sugar. Add eggs one at a time. Add molasses and sour cream. Mix well. Spoon batter into a greased 9”x13” baking dish. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted near center comes out clean.

Sauce:
Mix sugar, butter and lemon juice in a small saucepan. Cook and stir over medium heat until sugar dissolves. Pour boiling sauce over hot cake, immediately after removing from oven. Reserve a little sauce for serving.

Apples:
Melt butter in saucepan. Add sliced apples, sugar and salt. Saute apples just until they begin to soften. Cut in squares or wedges and serve while still warm. Add whipped cream or vanilla ice cream for topping.

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