GINGERBREAD CAKE

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Gingerbread Cake image

Provided by Bon Appétit Test Kitchen

Categories     Cake     Milk/Cream     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Lemon     Winter     Cinnamon     Christmas Eve     Bon Appétit     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 20

Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
1/2 cup (packed) light brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg, beaten to blend
2 teaspoons grated peeled ginger
Topping:
1 cup chilled heavy cream
1 tablespoon powdered sugar
1/4 cup store-bought lemon curd
Finely grated lemon zest
Special Equipment
An 8" square metal cake pan

Steps:

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

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