Warm Gingerbread Cake with a Caramel Sauce

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract
  • 1 Whipped cream, Heavy

• Dairy

  • 13 tbsp Butter

• Liquids

  • 1 3/4 cup Water

Found on therecipecritic.com

Description

Ingredients

• 9 tablespoons butter, softened
• ⅓ cup sugar
• 1 cup molasses
• 1 egg
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup water
• caramel sauce ingredients:
• 1 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 cup cold water
• ¼ cup butter, cubed
• 1 teaspoon vanilla extract
• heavy whipped cream, optional

Directions

• Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. (I used a 9 inch springform pan and it worked great)
• In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together. Combine the flour, baking
• soda, ginger, cinnamon and salt; add to creamed mixture alternately
• with water.
• Pour the cake into the 9 inch pan. Bake for 35-40 minutes or until toothpick in center comes out clean. Place on a wire rack.
• To make the caramel sauce: In a medium size saucepan, combine brown sugar and cornstarch. Add the water and bring to a boil until the sauce starts to thicken about 2 minutes. Remove from heat and stir in the cubed butter and vanilla until melted and smooth. Serve over warm cake with whipped cream.