Recipe for Sticky Gingerbread Cake

Gingerbread cake is an incredibly flavorful and fragrant dessert that is perfect for the holiday season. The warm spices of ginger, cinnamon, and nutmeg combine to create a unique flavor that is sure to be a hit at any gathering. This recipe for sticky gingerbread cake is sure to be a hit with family and friends alike.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup buttermilk

For the sticky topping:

• 1/2 cup (1 stick) butter, melted
• 1/2 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses and buttermilk.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the sticky topping. In a small saucepan, combine the melted butter, brown sugar, corn syrup, ginger, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until the mixture is thick and bubbling.
7. Remove the cake from the oven and pour the sticky topping over the top. Spread it evenly with a spatula.
8. Allow the cake to cool for 15 minutes before serving. Enjoy!

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