Ginger-molasses skillet cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| 2 | teaspoons | Ground ginger |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground pepper |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground cloves |
| 1 | cup | Dark brown sugar, packed |
| 8 | tablespoons | Unsalted butter |
| ⅔ | cup | + 2T unsulphered molasses |
| ⅔ | cup | Milk |
| ½ | teaspoon | Vanilla extract |
| ¼ | cup | Pine nuts |
| 1 | cup | Heavy cream, chilled |
| ½ | cup | Sour cream |
Directions
1. Preheat oven to 350F. In a large bowl, blend together the flour, baking powder, baking soda, ginger, salt, pepper, cinnamon, allspice and cloves.
2. 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.
3. 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.
4. 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.
5. 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.