This gooey butter cake is my favorite thing I've made recently. The gingerbread flavor is Christmassy and delicious, and the pile of crisp, tart lemon ice cream is the perfect complement. Be sure to grab some really amazing lemon ice cream somewhere, because it definitely makes a difference. I used GaGa Lemon.
By the way, I'm on the Plugra Butter Brigade again this year! Woohoo! So this recipe was developed for them.
|Gingerbread Gooey Butter Cake Ice Cream Sundae|
Recipe by: Willow Bird Baking, using gingerbread spice ratio from Averie Cooks
Yield: 4-6 servings
1 cup cake flour
3 tablespoons brown sugar
1/3 cup (5 1/3 tablespoons) Plugrá butter, softened
1 1/4 cups brown sugar
3/4 cup (12 tablespoons) Plugrá butter, softened
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup unsulphered light molasses
3 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon vanilla
lemon ice cream (optional)
lemon zest (optional)
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) At least one reader has tried this and said it worked well!
Make the crust: Preheat oven to 350 degrees F. Whisk together cake flour and brown sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom and up the sides of a 10-inch cast iron skillet (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky).
Make the filling: Cream together the butter and brown sugar until fluffy (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the molasses, spices, salt, and vanilla. Pour the filling into the crust and level it a bit with a spatula. No need to be too fussy.
Bake and assemble the cake: Bake for 30-35 minutes or until cake is nearly set (mine was ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 30 minutes or so before piling it high with lemon ice cream, sprinkling on lemon zest, and serving immediately! I like to eat it straight from the skillet, 'cause I'm classy.
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x-posted to food_porn, picturing_food, cooking, bakebakebake