Warm Gingerbread Pudding Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 ¼ cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
¼ teaspoon salt
04 -
⅓ cup granulated sugar
05 -
1 teaspoon ground cinnamon
06 -
1 teaspoon ground ginger
07 -
⅓ cup molasses
08 -
⅓ cup unsweetened applesauce
09 -
¼ cup vegetable oil
10 -
¼ cup milk
11 -
1 teaspoon vanilla extract
→ For the Topping
12 -
½ cup packed brown sugar
13 -
⅓ cup granulated sugar
14 -
½ teaspoon ground cinnamon
15 -
1 cup apple cider
16 -
⅓ cup water
# Instructions:
01 -
Start by heating your oven to 350°F so it's nice and warm when you're ready to bake.
02 -
Grab a medium-sized bowl and whisk together your flour, baking powder, salt, sugar, cinnamon, and ginger until everything's evenly distributed. Set this bowl aside for now.
03 -
In a larger bowl, whisk together the applesauce, milk, oil, molasses, and vanilla extract until you have a smooth, well-blended mixture.
04 -
Add your dry mixture to the wet ingredients and stir just until everything comes together into a uniform batter.
05 -
Pour your batter into an 8x11-inch baking dish or a similar shallow 2-quart dish, spreading it out evenly.
06 -
In another bowl, combine both sugars with the cinnamon and mix well.
07 -
Sprinkle your cinnamon-sugar mixture evenly across the top of the batter in the dish.
08 -
Carefully pour the apple cider and water over everything. This is important: resist the urge to stir! Just let it sit on top.
09 -
Slide the dish into your preheated oven and bake for about 40 minutes, until the center feels set when you gently touch it.
10 -
Once it's done baking, let the cake rest for 5 to 10 minutes before serving. This helps it set up perfectly and makes it easier to serve.
# Notes:
01 -
If you love bold spice flavors, feel free to double up on the ginger and cinnamon for an extra kick.
02 -
Make sure your applesauce is smooth and pureed, not chunky, for the best texture in your cake.
03 -
Any neutral-flavored oil works great here—canola or even a light olive oil are good substitutes for vegetable oil.
04 -
You can use any type of milk you have on hand, from skim to whole, or even buttermilk for a slight tang.
05 -
Either light or dark brown sugar will work beautifully in this recipe.
06 -
Fresh refrigerated apple cider gives the best flavor, but shelf-stable bottled cider works too. Just don't use apple cider vinegar!
07 -
Keep in mind that nutrition values are estimates and may vary based on specific brands and measurements.