Gingerbread Pudding Apple Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 teaspoon vanilla extract
02 -
60 millilitres milk
03 -
60 millilitres vegetable oil
04 -
80 millilitres unsweetened applesauce
05 -
105 grams molasses
06 -
1 teaspoon ground ginger
07 -
1 teaspoon ground cinnamon
08 -
67 grams granulated sugar
09 -
1/4 teaspoon salt
10 -
2 teaspoons baking powder
11 -
160 grams all-purpose flour
→ Topping
12 -
80 millilitres water
13 -
240 millilitres apple cider
14 -
1/2 teaspoon ground cinnamon
15 -
67 grams granulated sugar
16 -
100 grams brown sugar, packed
# Instructions:
01 -
Let things rest for 5–10 minutes so it’s not too hot to eat, then scoop out big spoonfuls and enjoy while still nice and warm.
02 -
Pop your dish in the oven you already heated. Wait around 40 minutes. You want to see that the middle’s not wobbly anymore, and when you poke the cake part with a tester, it should come out pretty clean.
03 -
Without stirring, slowly pour your apple cider and water over the topping you just added.
04 -
Cover the surface of your batter evenly with that cinnamon-sugar topping you made. No need to press it in.
05 -
Grab a fresh bowl and mix brown sugar, the white sugar, and cinnamon until it all looks blended for the topping mix.
06 -
Spread the batter into your shallow 2-litre (8×28 cm) baking dish. Try to get it level.
07 -
Gently add your dry mix bit by bit to the wet stuff. Stir gently, so you stop once it’s just mixed. You don’t want to overdo it.
08 -
In a big bowl, combine applesauce, milk, oil, molasses, and vanilla. Whisk it all up until it’s really smooth and a single color.
09 -
Toss your flour, baking powder, salt, sugar, cinnamon, and ginger in a medium bowl. Whisk them together so it’s all one even blend.
10 -
Crank your oven up to 175°C. Give it time to get there before you move on.
# Notes:
01 -
Craving that intense gingerbread punch? Try using twice as much cinnamon and ginger in the mix.
02 -
You’ll get a softer crumb if you pick a smooth applesauce. You can swap veggies oils for something like canola or light olive if you want.
03 -
Any milk will do fine here, whether it’s buttermilk, regular dairy, or even non-dairy options like oat or soy.
04 -
Go for fresh or shelf-stable apple cider—just don’t accidentally use apple cider vinegar in the topping, it’s not what you want.