Gingerbread Cake

December 26, 2016

Not being much of a baker, I get very excited when I stumble upon a new and easy - even I can make it - recipe. This Gingerbread Cake is delicious and the lemony whipped cream is TOO DIE FOR! You could use this whipped cream on berries or anything really. This is a must try!

Yields: 8 Servings

Ingredients

Cake

Nonstick vegetable oil spray

1½ cups all-purpose flour

1 teaspoon ground ginger

¾ teaspoon ground cinnamon

¾ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup (1 stick) unsalted butter, cut into ½" pieces

½ cup (packed) light brown sugar

½ 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

¼ cup store-bought lemon curd

Finely grated lemon zest

Directions

1Preheat 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.

2Bake until a tester inserted into the center of the cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.

Topping

1Beat 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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