As I look at the title of this post, I keep hearing Tweety Bird say “I thought I saw a puddy’cat!” Moreover, I am not sure “pudding cake” really sums up how incredibly scrumptious this dessert actually is. The very unusual baking method creates a cake with two very distinctive features – a beautiful cracked surface which recalls the floor of an ancient sea, long since dried up, and a moist bottom layer that gives way to an undercurrent of thick molasses syrup.
Today we received our most recent onslaught of snow (about 14 inches and counting), proving to me that we are not yet finished with winter and I can continue to – ahem – build up my winter coat with decadent desserts and can keep the deep and spicy flavors coming for at least a couple more weeks. This cake was a prize find of a couple of winters ago. I love how it recalls the familiar and nostalgic taste of gingerbread, yet also provides the unique and surprising texture of a molten chocolate cake.
Paired with a nice dollop of whipped cream – the rustic version – or possibly a quenelle of vanilla (maybe even coconut?) ice cream – the elegant dinner party version – this cake is a sure-fire crowd pleaser.
Gingerbread Pudding Cake, from Bon Appetit (not sure of the issue – it was a clipping!)
1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Butter an 8×8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don’t worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream and top with extra sauce from the bottom of the pan.