warm gingerbread cake with caramel sauce
My friend Emma posted a picture of this cake on Instagram a week or so ago, and I couldn't stop thinking about it! I love gingerbread. And caramel. And cake. So this was pretty much a no brainer. I have to say that, in addition to being one of the most genuine and kind people that I know, Emma also has amazing taste. She's one of my favorite people to follow on Pinterest, because she makes my feed beautiful. If Emma likes a baked good, it's guaranteed to be awesome, and this was no exception! The cake is moist and flavorful, the caramel sauce is to die for, and adding a dollop of homemade whipped cream just took it over the top. The only change I made was to bake it in a 9 inch springform pan, instead of the recommended 8x8 square. It's the perfect indulgent fall dessert!
Warm Gingerbread Cake with Caramel Sauce
Emma the Joy
Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water
Grease an 8x8 square pan. Preheat oven to 325 degrees. Mix the flour, baking powder, baking soda, salt, and spices together. Cream the butter and gradually add the brown sugar and cream thoroughly. Stir in molasses. Beat the egg until thick, and beat into the creamed mixture. Stir in the vanilla. Add the dry ingredients to the cream mixture a third at a time, mixing well after each addition. Gradually add boiling water, stirring after each addition. Turn into prepared pan. Bake for 40-50 minutes. Serve warm with caramel sauce and freshly whipped cream.
Caramel sauce:
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Mix the ingredients together and simmer for about 5-6 minutes. Serve over warm gingerbread cake, apple pie and ice cream, ice cream sundaes, etc.
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