Marbled Gingerbread (Cheeeeeeesy- Year Three: Volume 8; December, 2012)

Prep time: 25 min
Cook time: 1 hour, 5 min
Ready in: 1 hour, 30 min
Serves: 3- 4

Ingredients:

1 (8 oz.) pkg. cream cheese- softened
1/4 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1 tsp. ginger- grated
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 c. butter- softened
1/4 c. brown sugar- packed
1/2 c. molasses
1/2 c. buttermilk

Directions:
- Preheat oven to 350

- Lightly grease an 8 x 8" baking pan

- Set aside

- In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth

- Beat in sugar and 1 egg until combined

- Set aside
- In a small bowl, stir together flour, cinnamon, ginger, baking soda, and baking powder

- Set aside
- In a large bowl, beat butter on medium to high speed for 30 seconds

- Add brown sugar and beat until combined

- Beat in molasses and 1 egg

- Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition, just until combined
- Pour about 2 c. of batter into prepared baking pan

- Pour filling over batter in pan, spreading evenly

- Spoon remaining batter in mounds on top of filling

- Using a table knife or narrow metal spatula, gently swirl batter into filling to marble
- Bake until a toothpick inserted near the center comes out clean, about 35 min

- Cool in pan on a wire rack for 30 min

- Cut into squares

- Serve warm

*Anne found recipe here