For the first day of fall I felt like we needed a festive dessert. There’s nothing like a good piece of gingerbread to compliment a meal on a new fall day. I made this recipe from America’s Test Kitchen, for a dinner party at my parent’s house with a friend I hadn’t seen in years. We had such a nice visit, and everyone LOVED this gingerbread! It was the perfect dessert for such a fun evening, and would be great for any occasion.
Makes: One 9-inch square cake (serves 9) Times: 70 minutes plus cooling time
- 1 3/4 cups all-purpose flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup light molasses
- 3/4 cup sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup whole milk with 1 tablespoon lemon juice, allow to sit for 5 to 10 minutes)
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 9-inch square cake pan with vegetable oil spray. Whisk the flour, spices, cocoa powder, baking soda, and salt together in a medium bowl and set aside.
- Beat the molasses, sugar, and melted butter together in a large bowl with an electric mixer on low speed until combined, 1 to 3 minutes. Beat in the egg until incorporated. Beat in the buttermilk until incorporated, scraping down the bowl and beaters as needed. Add the flour mixture, increase the speed to medium, and beat until the batter is smooth and thick, 1 to 3 minutes, scraping down the bowl and beaters as needed.
- Pour the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, about 40 minutes, rotating the pan halfway through baking.
- Let the cake cool in the pan for 10 minutes, then flip out onto a wire rack. Turn the cake right-side up and let cool. Serve warm or let cool completely, about 2 hours. Serve plain or with a dusting of confectioners’ sugar and a dollop of lightly sweetened whipped cream.