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.
Serves:
Ingredients
- 9tbspbutter,softened
- â…“cupsugar
- 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.
Nutrition
- Calories:Â 472.20kcal
- Fat:Â 17.44g
- Saturated Fat:Â 10.74g
- Trans Fat:Â 0.67g
- Monounsaturated Fat:Â 4.53g
- Polyunsaturated Fat:Â 0.87g
- Carbohydrates:Â 76.33g
- Fiber:Â 1.03g
- Sugar:Â 51.19g
- Protein:Â 4.05g
- Cholesterol:Â 61.86mg
- Sodium:Â 234.59mg
- Calcium:Â 107.11mg
- Potassium:Â 619.33mg
- Iron:Â 3.49mg
- Vitamin A: 147.95µg
- Vitamin C:Â 0.01mg
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