Ginger-Molasses Skillet Cake
Yield
8 servingsPrep
40 minCook
30 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
coarsely ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | cup |
brown sugar
dark, packed |
*
|
| 8 | tablespoons |
butter, unsalted
|
|
| ⅔ | cup |
molasses
unsulphured |
|
| 2 | tablespoons |
molasses
unsulphured |
|
| ⅔ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
pine nuts
|
|
| 1 | cup |
heavy whipping cream
chilled |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1E+1 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
coarsely ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 237 | ml |
brown sugar
dark, packed |
*
|
| 1.2E+2 | ml |
butter, unsalted
|
|
| 158 | ml |
molasses
unsulphured |
|
| 3E+1 | ml |
molasses
unsulphured |
|
| 158 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
pine nuts
|
|
| 237 | ml |
heavy whipping cream
chilled |
|
| 118 | ml |
sour cream
|
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, blend together the flour, baking powder, baking soda, ginger, salt, pepper, cinnamon, allspice and cloves.
In a small saucepan, combine ¾ cup of the brown sugar, 6 tablespoons of the butter and ⅔ cup of the molasses.
Stir over moderate heat until melted and well combined.
Stir in the milk and vanilla and set aside.
Place the remaining ¼ cup brown sugar, 2 tablespoons butter and 2 tablespoons molasses in a 12-inch cast iron skillet.
Place the skillet in the oven to melt the butter and sugar and heat the skillet.
Stir to combine.
Stir the brown sugar and milk mixture into the dry ingredients.
Beat with a spoon just until smooth.
Pour the batter into the skillet.
Sprinkle the pine nuts on top and bake for 25 to 30 minutes, until a tester inserted in the center o the cake comes out clean.
Beat the heavy cream until soft peaks form.
Add the sour cream and continue beating until stiff.
Serve the cake warm from the skillet.
Pass the whipped cream separately.
