Gingerbread Pudding Cake
User Reviews
5
Gingerbread Pudding Cake
Description
This recipe combines dry ingredients—flour, baking powder, salt, sugar, cinnamon, and ginger—with wet ingredients including molasses, unsweetened applesauce, vegetable oil, milk, and vanilla extract. The batter is poured into a shallow baking dish. Separately, a mixture of brown sugar, granulated sugar, and cinnamon is sprinkled evenly over the batter. Apple cider and water are carefully poured on top without stirring.
Baking in a preheated oven allows the sugars and cider to form a syrupy topping that seeps into the cake, producing a moist, spiced dessert with a soft crumb and a contrasting sticky, sweet layer. The molasses and spices give the cake a strong gingerbread character, balanced by the apple cider's fruitiness.
This pudding cake can be served warm, often enjoyed as a comforting treat in cooler months. It can be adapted with more spice for stronger flavor, and substitutions for oil, milk, or cider are possible depending on availability.
Ingredients
Cake
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup molasses
- 1/3 cup applesauce unsweetened
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping
- 1/2 cup brown sugar packed
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup apple cider not apple cider vinegar
- 1/3 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.
Notes
- Increase ginger and cinnamon amounts for a spicier gingerbread flavor.
- Use smooth unsweetened applesauce to maintain texture.
- Neutral oils such as canola or olive oil can substitute vegetable oil without affecting the outcome.
- Any milk type, including buttermilk, works in this recipe.
- Fresh refrigerated or bottled shelf-stable apple cider suits the topping; fresh cider is preferable when available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 169kcal | 8% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 59mg | 2% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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