Gingerbread Pudding Cake Apple (Print-Friendly Version)
Moist gingerbread cake swirled with apple and caramel flavors, finished with a luscious warm sauce.
# Ingredients:
→ Cake
01 -
160 g all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
67 g granulated sugar
05 -
1 teaspoon ground cinnamon
06 -
1 teaspoon ground ginger
07 -
110 g molasses
08 -
80 g unsweetened applesauce, smooth puree
09 -
60 ml vegetable oil
10 -
60 ml milk
11 -
1 teaspoon vanilla extract
→ Topping
12 -
100 g brown sugar, packed
13 -
67 g granulated sugar
14 -
1/2 teaspoon ground cinnamon
15 -
240 ml apple cider (not apple cider vinegar)
16 -
80 ml water
# Steps:
01 -
Preheat oven to 175°C.
02 -
In a medium bowl, whisk together flour, baking powder, salt, granulated sugar, ground cinnamon, and ground ginger. Set aside.
03 -
In a separate large bowl, whisk together unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract until smooth and well combined.
04 -
Stir the dry ingredient mixture into the wet mixture just until fully combined.
05 -
Pour the batter into a shallow baking dish approximately 20 x 28 cm (2-litre capacity).
06 -
In a separate bowl, mix brown sugar, granulated sugar, and ground cinnamon together.
07 -
Sprinkle the topping mixture evenly over the batter.
08 -
Carefully pour apple cider and water over the topping. Do not stir.
09 -
Bake for 40 minutes or until the center is set.
10 -
Allow the cake to cool for 5–10 minutes before serving.
# Notes & Tips:
01 -
For a spicier result, increase ginger and cinnamon. Smooth applesauce provides best texture. Neutral oils such as canola may be substituted for vegetable oil. Any milk, including buttermilk, is suitable. Both light and dark brown sugar work well. Use fresh or shelf-stable apple cider where available.