Gingerbread Cake

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