Try your gingerbread a different way this year with this lovely recipe from Crosby’s Molasses. I made this cake based on their Peach Gingerbread Cake recipe.
Gingerbread is one of those recipes that no matter when you smell it, you think of fall and winter, specifically the holidays. The spicy combination of cinnamon and ginger combined with molasses just makes me think of curling up in front of my Christmas tree with a cup of tea and some gingerbread. Cookies or cakes, doesn’t matter to me.
Visit the Crosby’s Molasses website for many more recipes using molasses. Crosby’s is a Canadian maritime company, currently based in Saint John, New Brunswick. Their molasses is like dark liquid gold. It’s my go to brand of molasses for baking cookies and cakes, and for drizzling on warm biscuits with butter.
[Recipe] Apple Gingerbread Cake
Adapted from Crosby’s Molasses website
2 cups flour
1 cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 tsp ground ginger
2/3 cup butter, melted
1 cup milk
½ cup Crosby’s Fancy Molasses
2 tsp vanilla
2 large apples, peeled, thinly sliced
Preheat oven to 350 F. Grease and flour a 10″ spring form pan.
Stir together flour, brown sugar, baking powder, baking soda, salt and spices.
In another bowl, whisk together the melted butter, milk, molasses, eggs and vanilla.
Make a well in the dry ingredients. Add the wet to the dry and combine gently but thoroughly.
Pour into prepared pan and arrange the apple slices on top.
Bake for 45-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.