Warm Gingerbread Cake With A Caramel Sauce

A delicious and moist caramel cake that has an amazing caramel sauce on top! Serve it with some fresh whipped cream and you will have a family favorite recipe!

Ingredients :

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 egg
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup water
caramel sauce ingredients:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
¼ cup butter, cubed
1 teaspoon vanilla extract
heavy whipped cream, optional

Directions :

1. Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. (I used a 9 inch springform pan and it worked great)
2. In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.
3. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
4. Pour the cake into the 9 inch pan. Bake for 35-40 minutes or until toothpick in center comes out clean. Place on a wire rack.
5. To make the caramel sauce: In a medium size saucepan, combine brown sugar and cornstarch.Add the water and bring to a boil until the sauce starts to thicken about 2 minutes.
6. Remove from heat and stir in the cubed butter and vanilla until melted and smooth.
7. Serve over warm cake with whipped cream.
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