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Gingerbread Cake




Gingerbread Cake
source Epicurious
categories cake, dessert, holiday
yield 8 servings
prep time 15 mins
total time 3 hrs

INGREDIENTS
  • [Cake]
  • Nonstick vegetable oil spray
  • 1 ½ cup all-purpose flour
  • 1 tsp ground ginger
  • ¾ tsp ground cinnamon
  • ¾ tsp kosher salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup (1 stick) unsalted butter, cut into 1/2" pieces
  • ½ cup (packed) light brown sugar
  • ½ cup mild-flavored (light) molasses
  • 1 Lrg egg, beaten to blend
  • 2 tsp grated peeled ginger
  • [Topping]
  • 1 cup chilled heavy cream
  • 1 Tbsp powdered sugar
  • ¼ cup store-bought lemon curd
  • Finely grated lemon zest
  • [Special equipment]
  • An 8" square metal cake pan

    • INSTRUCTIONS
  • [For cake]
  • 1. Preheat oven to 350°F.
  • 2. Coat pan with nonstick spray.
  • 3. Line bottom with parchment paper; spray paper.
  • 4. Whisk flour and next 5 ingredients in a medium bowl.
  • 5. Place butter in a large bowl.
  • 6. Pour ½ cup boiling water over; whisk until melted.
  • 7. Whisk in sugar and next 3 ingredients.
  • 8. Add dry ingredients; whisk to blend.
  • 9. Transfer to prepared pan.
  • 10. Bake until a tester inserted into center of cake comes out clean, about 25 minutes.
  • 11. Let cool in pan for 10 minutes.
  • 12. Invert onto a wire rack; let cool.
  • 13. Remove parchment.
  • [For topping]
  • 14. Beat cream and sugar in a medium bowl until firm peaks form.
  • 15. Fold in curd, leaving swirls.
  • 16. Spread over cake.
  • 17. Garnish with zest.

    • NOTES

    NUTRITION