This Gingerbread Pudding Cake is a warm, spiced dessert perfect for cozy evenings. A moist gingerbread cake base is topped with a gooey cinnamon-sugar apple cider topping, creating a delightful pudding-like texture once baked. The cake is quick to prepare and bakes in one dish, making it an easy yet impressive dessert.
Total Time:55 minutes
Yield:8 servings
Ingredients
Cake
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup molasses
1/3 cup unsweetened applesauce
1/4 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
Topping
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 cup apple cider
1/3 cup water
Instructions
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon, and ground ginger until well combined. Set this mixture aside.
Combine Wet Ingredients: In a separate large bowl, whisk together the applesauce, milk, vegetable oil, molasses, and vanilla extract until the mixture is smooth and uniform.
Mix Batter: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the batter tender.
Prepare Pan: Pour the batter evenly into an 8 by 11 inch (2-quart) shallow baking dish, spreading it out smoothly.
Prepare Topping: In a separate bowl, combine the packed brown sugar, granulated sugar, and ground cinnamon. Sprinkle this sugar mixture evenly over the surface of the batter in the baking dish.
Add Liquids: Carefully pour the apple cider and water evenly over the sugar topping. Do not stir to keep the layers distinct for the pudding effect.
Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until the middle of the cake is set and a toothpick inserted comes out clean.
Cool: Remove the cake from the oven and let it cool for 5 to 10 minutes before serving. This resting time allows the pudding topping to thicken and set slightly.
Notes
Use a shallow 2-quart baking dish to help the pudding set properly and bake evenly.
Do not stir after pouring the apple cider and water over the topping to achieve the characteristic pudding texture.
For a dairy-free option, substitute milk with almond milk or another plant-based milk.
Serve warm, optionally with whipped cream or vanilla ice cream for extra indulgence.
The cake can be stored covered in the refrigerator and gently reheated before serving.
