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Warm Gingerbread Cake with Cream Sauce


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Ingredients

Scale

Step One

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 cups flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp salt

Step Two

  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup molasses
  • 2 eggs

Cream Sauce

  • 1 cup sugar
  • 1 cup heavy cream
  • 1/2 cup butter
  • dash ginger

Instructions

Part One

  1. Mix until crumbly. Reserve 1/2 cup of the above mixture for the streusel topping. To this, add 1/2 cup chopped pecans, if desired.

Step Two

  1. After taking out the 1/2 cup for the topping–mix in the rest of the ingredients listed under Part Two.
  2. Pour batter into a well-greased 13×9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don’t overbake. Let cool slightly, and serve warm with Cream Sauce.

Cream Sauce:

  1. Combine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.