Print

Gingerbread Pudding Cake Recipe

Gingerbread Pudding Cake Recipe
Print Recipe

★★★★★

5.2 from 12 reviews

This comforting Gingerbread Pudding Cake combines warm spices like cinnamon and ginger with the rich flavor of molasses, baked into a moist cake that finishes with a luscious pudding layer beneath. It’s an easy-to-make dessert that’s perfect for chilly days and holiday gatherings, offering a cozy treat with a hint of apple cider sweetness.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 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 brown sugar (packed)
  • 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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon, and ground ginger. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract until the mixture is smooth and well-combined.
  4. Mix Batter: Gradually stir the dry ingredient mixture into the wet ingredients until fully combined, being careful not to overmix.
  5. Prepare Baking Dish: Pour the batter into an 8×11-inch shallow baking dish (about 2 quarts in size), spreading it evenly.
  6. Make Topping: In another bowl, mix together the brown sugar, granulated sugar, and ground cinnamon until well combined.
  7. Add Topping: Evenly sprinkle the sugar and cinnamon topping over the batter in the baking dish.
  8. Add Liquids: Carefully pour the apple cider and water evenly over the topping layer. Do not stir or mix this in.
  9. Bake: Bake the pudding cake in the preheated oven for approximately 40 minutes, or until the center is set and a toothpick inserted into the cake comes out mostly clean.
  10. Cool and Serve: Remove the cake from the oven and allow it to cool for 5 to 10 minutes before serving to let the pudding layer set and flavors meld.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
  • Use unsweetened applesauce to keep the sweetness balanced and reduce added sugars.
  • Do not substitute apple cider with apple cider vinegar, as that will alter the flavor and acidity significantly.
  • This cake is best served warm, optionally with a dollop of whipped cream or vanilla ice cream.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.

Nutrition

Keywords: gingerbread pudding cake, gingerbread cake, pudding cake recipe, molasses dessert, autumn desserts, holiday cake, spiced cake

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