Introduction
Oh, the smell of gingerbread! It instantly takes me back to cozy evenings by the fireplace, festive holidays, and the pure joy of warm, comforting treats. If you’re anything like me, you crave those nostalgic flavors that feel like a warm hug. Well, get ready, because I’ve got a recipe that’s going to be your new best friend for those moments: Gingerbread Pudding Cake! It sounds fancy, but trust me, it’s surprisingly simple and oh-so-delicious. You’ll be amazed at how quickly this comes together, making it perfect for last-minute get-togethers or just a sweet treat for yourself.
Why You’ll Love This Recipe
- Fast: From mixing bowl to oven in under 15 minutes!
- Easy: No fancy techniques needed, just simple whisking and pouring.
- Giftable: Bake it in a cute dish and share the warmth!
- Crowd-pleasing: Everyone loves the sweet, spicy gingerbread flavor and the magical pudding layer.
Ingredients
Gather ’round, friends! Here’s what you’ll need to create this magic:
For the Gingerbread Cake:
- 1 ¼ cups all-purpose flour: The base of our delicious cake.
- 2 teaspoons baking powder: This gives our cake a lovely, light texture.
- ¼ teaspoon salt: Just a pinch to balance all the sweet flavors.
- ⅓ cup granulated sugar: For a touch of sweetness in the cake batter.
- 1 teaspoon ground cinnamon: The classic gingerbread spice!
- 1 teaspoon ground ginger: Hello, gingerbread! This is key for that signature flavor.
- ⅓ cup molasses: This is where that deep, rich gingerbread flavor and beautiful color come from. Don’t skip it!
- ⅓ cup unsweetened applesauce: A wonderful secret ingredient for moisture without added fat.
- ¼ cup vegetable oil: Keeps our cake tender and moist.
- ¼ cup milk: Any kind will do – dairy or non-dairy works great!
- 1 teaspoon vanilla extract: A little splash of vanilla always enhances sweetness.
For the Magical Pudding Topping:
- ½ cup packed brown sugar: This, along with the granulated sugar, forms that dreamy, gooey topping.
- ⅓ cup granulated sugar: Adds sweetness to our topping.
- ½ teaspoon ground cinnamon: More warm spice for the topping!
- 1 cup apple cider: This is what creates the “pudding” magic as it bakes.
- ⅓ cup water: To help create the perfect consistency for our topping.
How to Make It
Alright, let’s get our hands a little floury and make some deliciousness!
- Preheat and Prep: First things first, get your oven preheating to 350°F (175°C). While it’s warming up, grab an 8×8 inch baking dish and give it a good grease and a light flouring. This ensures our cake slides out like a dream.
- Dry Ingredients Unite: In a nice big bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, and ginger. Get them all mixed up nicely – no lumps allowed!
- Wet Ingredients Whisk: In a separate, medium-sized bowl, whisk together the molasses, applesauce, vegetable oil, milk, and vanilla extract. You want this to be smooth and well combined.
- Combine with Care: Now, pour those wonderful wet ingredients into the dry ingredients. Stir them together until they’re just combined. Seriously, don’t go crazy here! A few little streaks of flour are okay. Overmixing is the enemy of tender cake, and we want tender.
- Into the Dish: Pour your beautiful gingerbread batter into your prepared baking dish. Give it a gentle spread so it’s nice and even.
- Sweet Sprinkle: In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for the topping. Sprinkle this glorious mixture all over the top of your cake batter. Try to get it as even as you can.
- Warm Cider Brew: Grab a small saucepan and combine the apple cider and water. Place it over medium heat and bring it to a gentle simmer. You don’t want a rolling boil, just a nice, warm simmer.
- The Magic Pour: This is the fun part! Very carefully and slowly, pour that hot apple cider mixture right over the sugar topping on your cake. Pour it gently and evenly across the top. You’ll see the sugar mixture start to melt and swirl – it’s like watching a delicious science experiment!
- Bake to Perfection: Pop that dish into your preheated oven. Bake for about 35-45 minutes. You’ll know it’s ready when a toothpick inserted into the cake part (try to avoid the pudding pockets!) comes out clean. The topping will have transformed into a wonderfully gooey, pudding-like layer.
- Cool and Savor: Let your Gingerbread Pudding Cake cool just a bit before serving. It’s best enjoyed warm, but don’t burn your tongue – patience is a virtue, especially when deliciousness is involved!
Substitutions & Additions
Feeling creative? Want to jazz things up a bit? I love this part!
- Molasses Swap: If you don’t have molasses, you can try using dark corn syrup in a pinch, but you’ll lose some of that distinctive gingerbread depth.
- Spice It Up: Feel free to add a pinch of ground cloves or nutmeg to the cake batter for an extra layer of warm spice complexity.
- Citrus Zest: A little orange or lemon zest in the cake batter or the topping can add a bright, fresh note.
- Nuts or Chocolate Chips: Fold in some chopped pecans or walnuts, or even a handful of mini chocolate chips, into the cake batter for extra texture and flavor.
- Serving Suggestions: This cake is divine on its own, but a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce takes it to a whole new level.
Tips for Success
A few little tricks to make sure your Gingerbread Pudding Cake is absolutely perfect every time!
- Don’t Overmix: I know I said it before, but it’s so important! Mix the batter until just combined for the most tender cake.
- Toothpick Test Accuracy: Make sure you’re testing the cake part, not just a pocket of pudding, when using the toothpick test.
- Hot Liquid is Key: For the pudding topping to form correctly, it’s important that your apple cider mixture is hot when you pour it over.
- Prep Ahead: You can mix the dry ingredients for the cake together in a bag or container a day or two in advance. Just whisk the wet ingredients and combine when you’re ready to bake.
- Grease Well: Don’t skimp on greasing and flouring your baking dish! It makes a world of difference when it’s time to serve.
How to Store It
Got leftovers? Lucky you!
Once cooled, you can cover your Gingerbread Pudding Cake tightly with plastic wrap or transfer it to an airtight container. It will keep at room temperature for 2-3 days. If you live in a warm climate or want to keep it longer, it’s perfectly fine in the refrigerator for up to a week. Gently reheat a slice in the microwave or oven for a warm, comforting treat.
FAQs
Q: Can I make this gluten-free?
A: Yes! You can likely substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. You might need to adjust the liquid slightly, so keep an eye on the batter consistency.
Q: What if I don’t have apple cider?
A: You can use apple juice in a pinch, but apple cider will give you a richer, more nuanced flavor that complements the gingerbread beautifully. If using apple juice, ensure it’s 100% juice.
Q: How do I ensure the pudding layer forms properly?
A: Pouring the hot liquid slowly and evenly over the sugar topping is crucial. The heat and the sugar reacting with the liquid are what create that wonderful, custardy pudding layer.
Enjoy every delicious bite of this warm, spiced treat!
Gingerbread Pudding Cake
Equipment
- 8x8 inch baking dish Greased and floured
- Large bowl
- Medium bowl
- Small bowl
- Small saucepan
- Whisk
- toothpick For testing doneness
Ingredients
For the Gingerbread Cake
- 1.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.33 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.33 cup molasses
- 0.33 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 0.25 cup milk Dairy or non-dairy
- 1 teaspoon vanilla extract
For the Magical Pudding Topping
- 0.5 cup packed brown sugar
- 0.33 cup granulated sugar
- 0.5 teaspoon ground cinnamon
- 1 cup apple cider
- 0.33 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking dish.
- In a large bowl, whisk together flour, baking powder, salt, granulated sugar, cinnamon, and ginger.1.25 cups all-purpose flour
- In a separate medium bowl, whisk together molasses, applesauce, vegetable oil, milk, and vanilla extract.1.25 cups all-purpose flour
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.1.25 cups all-purpose flour
- Pour the batter into the prepared baking dish and spread evenly.
- In a small bowl, mix together brown sugar, granulated sugar, and cinnamon for the topping. Sprinkle evenly over the batter.1.25 cups all-purpose flour
- In a small saucepan, combine apple cider and water. Heat over medium heat until it reaches a gentle simmer.1.25 cups all-purpose flour
- Carefully and slowly pour the hot apple cider mixture evenly over the sugar topping.1.25 cups all-purpose flour
- Bake for 35-45 minutes, or until a toothpick inserted into the cake part comes out clean. The topping will become a gooey pudding layer.
- Let cool slightly before serving. Enjoy warm.