Description
This ginger-scented pudding cake bakes into a tender, spiced cake on top while a caramel-style apple sauce forms underneath — no extra sauce-making required.
Ingredients
Scale
Cake:
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup blackstrap or mild molasses (your choice)
- 1/3 cup smooth unsweetened applesauce
- 1/4 cup neutral vegetable oil
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
Topping / Sauce:
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup apple cider (not vinegar)
- 1/3 cup water
Instructions
- Heat the oven to 350°F (175°C). Grease an 8×11-inch or similar shallow baking dish.
- In a bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon and ginger until evenly blended.
- In a separate mixing bowl, combine the applesauce, milk, oil, molasses and vanilla; whisk until smooth.
- Add the dry mix to the wet ingredients and fold gently just until no dry streaks remain — don’t overwork the batter.
- Spread the batter into the prepared pan in an even layer.
- In a small bowl, mix the brown sugar, granulated sugar and cinnamon for the topping. Scatter that mixture evenly across the batter.
- Pour the apple cider and then the water over the sugared topping — do not stir. This liquid will sink through during baking and create the pudding-like sauce underneath.
- Bake for about 40 minutes, or until the surface looks set and a skewer inserted near the center comes out mostly clean (a little moistness is fine).
- Let the pan rest for 5–10 minutes before serving warm. Spoon portions so each serving catches some of the sauce from the bottom.
Notes
- Turn up the spice: If you prefer a stronger gingerbread kick, increase the ginger and cinnamon to taste.
- Applesauce: Use a smooth, runny applesauce for best texture; chunky varieties change the crumb.
- Oils: Canola, vegetable, or another neutral oil works fine; olive oil will also work but may lend a subtle flavor.
- Milk choice: Any cow’s or plant milk is fine; buttermilk works nicely for extra tenderness.
- Brown sugar: Light or dark brown sugar both work — dark will make the sauce a touch deeper in flavor.
- Apple cider: Fresh cider gives a brighter apple note, but shelf-stable cider is an acceptable substitute.
- Scaling: To make this in a 9×13 pan, increase ingredients by about 1½× and extend bake time; check doneness with a skewer.
Nutrition
- Serving Size: 1serving
- Calories: 169kcal
- Sugar: 30g
- Sodium: 59mg
- Fat: 0.2g
- Saturated Fat: 0.03g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0.2mg