Name: Warm Gingerbread Cake with a Caramel Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Ingredients: 9 tablespoons butter (softened); 1/3 cup sugar; 1 cup molasses; 1 egg; 2-1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup water; 1 cup brown sugar (packed); 1 tablespoon cornstarch; 1 cup cold water; 1/4 cup butter (cubed); 1 teaspoon vanilla extract; heavy whipped cream (optional)

Warm Gingerbread Cake with a Caramel Sauce Recipe

How To Make Warm Gingerbread Cake with a Caramel Sauce

Made with warm spices, enjoy moist and delectable gingerbread cake that’s topped with a creamy brown caramel sauce, for a mouthwatering dessert.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

9tbspbutter,softened
⅓cupsugar
1cupmolasses
1egg
2¼cupsall purpose flour
1tspbaking soda
1tspground ginger
1tspground cinnamon
¼tspsalt
¾cupwater

For Caramel Sauce:

1cupbrown sugar,packed
1tbspcornstarch
1cupcold water
¼cupbutter,cubed
1tspvanilla extract
heavy whipped cream,optional

Instructions

Preheat oven to 325 degrees F. Grease a 9-inch round or square pan and set aside.
In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.
Combine the flour, baking soda, ginger, cinnamon, and salt; add to creamed mixture alternately with water.
Pour the cake into the pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

Caramel Sauce:

In a medium-size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil for about 2 minutes until the sauce starts to thicken. Remove from heat and stir in the cubed butter and vanilla until melted and smooth.
Serve over warm cake with whipped cream.