Warm Gingerbread Cake With Crème Anglaise Recipe on Food52

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Warm Gingerbread Cake With Crème Anglaise Recipe on Food52
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This is a super homey, easy recipe that would be perfect for any sort of gathering with those you love this holiday season.

large egg , at room temperaturePreheat the oven to 350°F/175°C with the oven rack in the center. Grease a 9x9 in/23x23 cm pan with nonstick spray.

In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, cloves, allspice, and nutmeg to combine. In a large liquid measuring cup, whisk the water and molasses together to combine. In a small bowl, rub the sugar and orange zest to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, the orange sugar, and the fresh ginger until light and fluffy, 4 to 5 minutes.

Add the egg and vanilla and mix well to combine. Scrape the bowl well. Add half of the flour mixture and mix on low speed to combine. Add half of the water/molasses mixture and mix on low speed to combine. Scrape the bowl well and repeat, alternating the dry and wet ingredients until they are fully incorporated and a smooth batter forms.

Pour the batter into the prepared cake pan and spread into an even layer. Sprinkle the surface all over with turbinado sugar. Transfer to the oven and bake until a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs, 40 to 45 minutes. Cool for 10 minutes to serve warm .

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