This Ginger-Molasses Skillet Cake is a cozy, rustic dessert that brings the warmth of autumn spices to your table. Baked directly in a cast-iron skillet, the cake develops a deliciously caramelized crust from the melted butter and sugar at the bottom. The batter is rich with dark molasses, ginger, cinnamon, and cloves, creating a deep, complex flavor profile. Topped with toasted pine nuts and served warm, it pairs perfectly with a side of tangy whipped sour cream. It’s an ideal treat for chilly evenings or holiday gatherings, offering a comforting, homestyle experience that feels both indulgent and nostalgic.
Ginger-Molasses Skillet Cake
Description
This Ginger-Molasses Skillet Cake is a cozy, rustic dessert that brings the warmth of autumn spices to your table. Baked directly in a cast-iron skillet, the cake develops a deliciously caramelized crust from the melted butter and sugar at the bottom. The batter is rich with dark molasses, ginger, cinnamon, and cloves, creating a deep, complex flavor profile. Topped with toasted pine nuts and served warm, it pairs perfectly with a side of tangy whipped sour cream. It's an ideal treat for chilly evenings or holiday gatherings, offering a comforting, homestyle experience that feels both indulgent and nostalgic.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, salt, pepper, cinnamon, allspice, and cloves until well combined.
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In a small saucepan over moderate heat, combine 3/4 cup of the brown sugar, 6 tablespoons of the butter, and 2/3 cup of the molasses.
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Stir constantly until the butter is melted and the mixture is smooth and well combined. Remove from heat.
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Stir the milk and vanilla extract into the warm molasses mixture. Set aside to cool slightly.
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Place the remaining 1/4 cup brown sugar, 2 tablespoons butter, and 2 tablespoons molasses into a 12-inch cast-iron skillet.
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Place the skillet in the preheated oven for 3-5 minutes, just until the butter and sugar are melted and the skillet is hot. Carefully remove from the oven.
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Stir the sugar mixture in the skillet briefly to ensure even coating.
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Pour the molasses-milk mixture into the dry ingredients. Stir with a spoon or whisk just until the batter is smooth and no dry flour remains. Do not overmix.
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Pour the batter into the hot skillet, spreading it evenly.
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Sprinkle the pine nuts evenly over the top of the batter.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are pulling away from the skillet.
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While the cake bakes, beat the chilled heavy cream in a bowl until soft peaks form.
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Add the sour cream to the whipped cream and continue beating until stiff peaks form.
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Serve the cake warm directly from the skillet, with the whipped sour cream mixture on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1147.1kcal
- % Daily Value *
- Total Fat 53.2g82%
- Saturated Fat 32.6g163%
- Cholesterol 149.5mg50%
- Sodium 2691.2mg113%
- Total Carbohydrate 163.5g55%
- Dietary Fiber 2.7g11%
- Sugars 101.5g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
