Gingerbread Pudding Apple Cake (Print Version)

# Ingredients:

→ Cake

01 - 160 grams all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 67 grams granulated sugar
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon ground ginger
07 - 105 grams molasses
08 - 80 millilitres unsweetened applesauce
09 - 60 millilitres vegetable oil
10 - 60 millilitres milk
11 - 1 teaspoon vanilla extract

→ Topping

12 - 100 grams brown sugar, packed
13 - 67 grams granulated sugar
14 - 1/2 teaspoon ground cinnamon
15 - 240 millilitres apple cider
16 - 80 millilitres water

# Instructions:

01 - Set oven temperature to 175°C and allow to fully preheat.
02 - In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, and ginger until thoroughly blended.
03 - In a separate large bowl, combine unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract. Whisk until homogeneous.
04 - Gradually stir the dry mixture into the wet ingredients until just combined. Avoid over-mixing.
05 - Pour batter into a shallow 2-litre (8×28 cm) baking dish, spreading evenly.
06 - In a clean bowl, stir together brown sugar, granulated sugar, and cinnamon for the topping.
07 - Sprinkle the prepared topping evenly over the batter in the baking dish.
08 - Carefully pour apple cider and water over the topping. Do not stir.
09 - Bake in the preheated oven for 40 minutes or until the centre is set and a tester inserted in the cake portion comes out clean.
10 - Allow to cool for 5–10 minutes before spooning out portions and serving warm.

# Notes:

01 - For a more pronounced gingerbread spice, double the cinnamon and ginger quantities.
02 - Use a smooth applesauce for optimal texture; a neutral oil such as canola or light olive oil can replace vegetable oil.
03 - Any type of milk, including buttermilk or non-dairy alternatives, is suitable in this preparation.
04 - Select fresh or shelf-stable apple cider; avoid apple cider vinegar for the liquid topping.

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