Gingerbread Pudding Apple Cake

This gingerbread pudding cake is pure magic during cooler months vibrant with warm spices tender cake and a luscious caramel apple sauce that forms as it bakes all in one pan. The aroma alone is enough to draw everyone to the kitchen but it is the comforting blend of ginger molasses and apples that makes this simple dessert unforgettable.

I made my first batch on a chilly Sunday when I had a fridge full of apples and not much else dessert wise. My family raved about the gooey center and we have made it on repeat for years since.

Ingredients

• All purpose flour: gives the cake its structure and tenderness Use the spoon and level method for best results
• Baking powder: ensures the cake rises evenly and stays light and fluffy Check your baking powder for freshness before baking
• Salt: boosts all the other flavors in the recipe A fine sea salt works perfectly here
• Granulated sugar: sweetens the cake and topping Look for nice free flowing white sugar with no lumps
• Ground cinnamon and ground ginger: provide classic gingerbread warmth and spice Choose fresh spices for the most fragrance
• Molasses: adds deep rich flavor and authentic gingerbread color Use unsulphured molasses for best taste
• Unsweetened applesauce: keeps the cake moist and adds subtle apple flavor Opt for a smooth variety for easy mixing
• Vegetable oil: adds richness and helps the cake stay soft Neutral flavored oils like canola or light olive oil work well too
• Milk: brings moisture and tenderness to the crumb Any type of milk from skim to whole is fine You can also use buttermilk for a tangy twist
• Vanilla extract: rounds out the flavors and gives a warm aroma Choose pure vanilla if possible for the best results
• Brown sugar: lends caramel notes to the pudding layer Either light or dark brown sugar is great
• Apple cider: forms the sauce Not apple cider vinegar Use fresh refrigerated cider if available for the biggest apple punch
• Water: allows the sauce to set up as the cake bakes Fresh clean tap water is just fine

Step-by-Step Instructions

Preheat and Prepare Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit Set aside a shallow two quart or eight by eleven inch baking dish no need to grease

Mix Dry Ingredients:

Whisk together all purpose flour baking powder salt granulated sugar ground cinnamon and ground ginger in a medium bowl Mix until evenly blended to ensure no pockets of spice

Make Wet Mixture:

In a larger bowl whisk together unsweetened applesauce milk vegetable oil molasses and vanilla extract The mixture should be smooth and fully combined before proceeding

Combine Batter:

Slowly add the dry mixture into the wet mixture Stir gently until just combined Do not overmix to keep cake tender

Pour Batter:

Scrape the batter into your prepared baking dish and spread evenly using a spatula The batter will be thick but easy to manage

Add Topping:

In a separate small bowl mix together brown sugar granulated sugar and ground cinnamon Sprinkle this spiced sugar blend evenly over the cake batter

Add Liquids:

Carefully pour apple cider and water over the surface of the topping Do not stir Allow the liquid to flow across the top and settle into the sugar

Bake:

Place the dish in your preheated oven and bake for forty minutes The cake will puff up and the sauce will bubble up around the edges The middle should feel just set when lightly touched

Cool and Serve:

Remove from oven and let cool for five to ten minutes before serving It is best enjoyed slightly warm with a spoon so you catch both the cakey and saucy parts

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Molasses is hands down my favorite part here bringing richness you just do not get from sugar alone. My kids always remember making this right before we decorate our holiday tree the smell fills the kitchen and becomes part of our cozy ritual.

Storage Tips

Cover any leftover cake well and store in the refrigerator for up to four days. Reheat individual servings in the microwave to revive the gooey sauce texture. This cake does not freeze well as the sauce tends to separate and the cake can become mushy.

Ingredient Substitutions

No applesauce Use pear sauce or mashed banana as a substitute. To make it vegan use any dairy free milk like almond or oat. Gluten free flour blends swap in just fine but expect a slightly different crumb.

Serving Suggestions

Serve warm directly from the pan spooned into deep bowls. Add a scoop of vanilla ice cream for decadence or a dollop of whipped cream. This cake is special enough for holidays but simple enough for a weeknight treat.

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Cultural and Historical Context

Gingerbread pudding cakes have roots in traditional British steamed puddings and American molasses cakes. Many vintage church cookbooks featured saucy gingerbread that self sauces while baking a trick that feels downright magical the first time you see it.

Frequently Asked Questions

→ Can I use homemade applesauce?

Yes, as long as it's a smooth, unsweetened puree for even texture and balanced sweetness.

→ Is fresh apple cider necessary?

Fresh apple cider brings the best flavor, but shelf-stable bottled cider will also work well.

→ How do I ensure the cake stays moist?

Applesauce and molasses both help retain moisture; avoid overbaking for the best texture.

→ What milk varieties can I use?

Any milk, from skim to whole or even buttermilk, can be substituted without affecting the outcome.

→ How should leftovers be stored?

Store covered in the refrigerator for up to three days. Gently reheat to serve warm again.

→ Can I double the spices?

Definitely! Increase ginger and cinnamon for more pronounced spicy warmth if desired.