Description
A moist and flavorful sticky gingerbread cake topped with a luscious caramel glaze, perfect for any occasion.
Ingredients
Scale
- 200 g (1 ½ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 100 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) brown sugar
- 2 large eggs
- 120 ml (½ cup) molasses
- 120 ml (½ cup) milk
- 1 tsp vanilla extract
- 100 g (½ cup) brown sugar
- 50 g (¼ cup) unsalted butter
- 60 ml (¼ cup) heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and prepare a 20 cm (8-inch) loaf pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
- In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the molasses, milk, and vanilla extract until smooth.
- Gradually fold the dry mixture into the wet mixture until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, checking for doneness with a toothpick.
- While the cake is baking, prepare the caramel glaze by melting the unsalted butter and brown sugar in a small saucepan over medium heat. Stir in the heavy cream and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Once the cake has cooled for 10-15 minutes, remove it from the pan and pour the warm caramel glaze over the top, allowing it to drip down the sides. Serve warm or at room temperature.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- For a dairy-free version, use dairy-free butter and almond or coconut milk.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: gingerbread cake, caramel glaze, dessert, baking, holiday recipe