Gingerbread Cake
1 ½ cups all-purpose flour
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, cut into ½” pieces
½ cup light brown sugar (packed) ½ cup unsulfured molasses (not blackstrap)
1 large egg, beaten
2 teaspoons grated peeled ginger
Preheat oven to 350 degrees. Coat an 8” square metal pan with a little melted butter. Line the bottom with parchment paper; lightly coat with butter. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour ½ cup of 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.
Serve with homemade whipped cream. To make the cream: add 1 cup of chilled heavy cream and 1 tablespoon sugar to a bowl. Beat until firm peaks form. Spread over cake.
Recipe from: bonappetit.com, December 2011
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