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Gingerbread Pudding Cake Recipe

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★★★★★

4.5 from 129 reviews

This Gingerbread Pudding Cake is a warm, comforting dessert that combines the spicy flavors of ginger and cinnamon with a moist, tender cake base. The unique pudding-like texture is created by a sweet topping of brown sugar, cinnamon, and apple cider that bakes beneath the cake, resulting in a delightful contrast of flavors and textures perfect for fall or holiday gatherings.

Ingredients

Scale

Cake

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup molasses
  • 1/3 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup apple cider (not apple cider vinegar)
  • 1/3 cup water

Instructions

  1. Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the cake evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon, and ground ginger. This dry mix forms the spice-infused cake base.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract until fully incorporated and smooth, providing moisture and flavor complexity.
  4. Form the Batter: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix for a tender crumb.
  5. Prepare the Baking Dish: Pour the cake batter into an 8×11-inch (or similar shallow 2-quart) baking dish, spreading it evenly.
  6. Make the Topping: In another bowl, mix the brown sugar, granulated sugar, and cinnamon thoroughly. This will create the caramelized pudding layer under the cake.
  7. Sprinkle Topping: Evenly sprinkle the sugar and cinnamon topping over the batter in the baking dish, covering the surface completely.
  8. Add Liquid: Pour the apple cider and water gently over the sugar topping without stirring to ensure the pudding layer forms during baking.
  9. Bake the Cake: Bake in the preheated oven for 40 minutes, or until the center is set and the top is golden and bubbling slightly.
  10. Cool and Serve: Allow the cake to cool in the baking dish for 5 to 10 minutes before serving, which helps the pudding layer thicken and enhances the flavors.

Notes

  • For a richer flavor, use fresh ground spices if possible.
  • If molasses is not available, dark corn syrup can be used as a substitute, though it will alter the flavor slightly.
  • Serve the pudding cake warm, optionally topped with whipped cream or vanilla ice cream for an indulgent treat.
  • This cake can be stored covered in the refrigerator for up to 3 days and reheated in the microwave.
  • Ensure not to stir after adding the apple cider and water to maintain the pudding texture.

Keywords: gingerbread pudding cake, gingerbread cake, pudding cake, molasses cake, spiced cake, fall dessert, holiday dessert

Find it online: https://thehungrymason.com/gingerbread-pudding-cake-recipe/