Gingerbread Cake

Gingerbread Cake
Gingerbread Cake
Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Cake Milk/Cream Ginger Dessert Bake Christmas Kid-Friendly Lemon Winter Cinnamon Christmas Eve Bon Appétit Vegetarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon powdered sugar
  • 1 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • nonstick vegetable oil spray
  • finely grated lemon zest
  • 1 cup chilled heavy cream
  • 1 large egg, beaten to blend
  • 2 teaspoons grated peeled ginger
  • 1/2 cup (packed) light brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces

PreparationFor cake: Preheat 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. Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment. For topping: Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest. Per serving: 430 calories, 24 g fat, 50 g carbohydrates Nutritional analysis provided by Bon Appétit

PreparationFor cake: Preheat 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. Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment. For topping: Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest. Per serving: 430 calories, 24 g fat, 50 g carbohydrates Nutritional analysis provided by Bon Appétit

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