There’s just something about the combination of the warm spices, moist cake, and molasses that I can’t get enough of!
I eat my gingerbread topped with applesauce, and this gingerbread pudding cake was inspired by that combination of gingerbread and apples. The applesauce in the cake helps to make it moist, and the apple cider gives the sauce great flavor.
Gingerbread Pudding Cake
Gingerbread Pudding Cake is a moist apple gingerbread cake that makes its own caramel apple sauce while it bakes.
i heart eating
PREP TIME:
10 minutes
COOK TIME:
40 minutes
TOTAL TIME:
50 minutes
COURSE:
Dessert
CUISINE:
KEYWORD:
cake, gingerbread
SERVINGS:
12
Gingerbread Pudding Cake
INGREDIENTS
CAKE
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
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 granulated sugar
1/2 cup brown sugar packed
1/2 teaspoon ground cinnamon
1 cup apple cider
1/2 cup water
INSTRUCTIONS
Preheat oven to 350 F.
In a medium bowl, whisk together flour, baking powder, salt, sugar, and spices. Set aside.
In a separate large bowl, whisk together applesauce, milk, oil, molasses, and vanilla together until well-combined.
Stir dry ingredients into wet ingredients until combined.
Pour batter into an 8x11-inch (shallow 2 quart), or similarly sized, baking dish.
In a separate bowl, stir sugars and cinnamon together.
Sprinkle topping evenly over the batter.
Pour apple cider and water over the topping. DO NOT STIR!
Bake for 40 minutes, or until middle is set.
Cool 5-10 minutes before serving.
Top with toasted pecans, if desired.