Triple Ginger Skillet Cake
- Total Time
- 70 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing pan
- ¾cup/150 grams granulated sugar
- 1cup/240 milliliters molasses (not blackstrap)
- 1(2-inch) piece ginger, peeled
- 1large egg
- 2½cups/320 grams all-purpose flour
- 1teaspoon baking soda
- 2teaspoons ground ginger
- 1teaspoon ground cinnamon
- ½teaspoon fine sea salt
- ¾cup/180 milliliters whole milk
- ½cup/70 grams diced crystallized ginger
- Turbinado sugar, as needed, for finishing
- Powdered sugar, as needed, for finishing
Nutritional analysis per serving (12 servings)
346 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 1 gram dietary fiber; 42 grams sugars; 4 grams protein; 233 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.
- Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.
- Step 3
In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.
- Step 4
Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.
- Step 5
Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Step 6
Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.
Private Notes
Comments
What happens if you use blackstrap molasses? That is the only molasses my supermarkets seem to carry. Should I substitute something else for the molasses?
Used chickpea liquid in place of the egg and ate it warm with vanilla ice cream. Its soothing gingery-ness helped temporarily block out the news of governmental dysfunction and criminality.
You can absolutely use a different, similar volume pan. The main advantage of cast iron here is the wonderful caramelized bottom crust you'll get, and that will complement the ginger-molasses flavors so well. Expect that this will take a bit longer to bake in a cake pan (especially since the most likely substitute would be a 10" cake pan, making a deeper cake than in a skillet), but the toothpick test will still tell you when it's done.
6 stars!!! This is my go-to recipe for when I want a special dessert. And I always hope for leftovers for breakfast! I follow the recipe exactly EXCEPT that I put more crystallized ginger and more fresh ginger. Same amount of powdered. And yes, I am a ginger junkie, but I always get RAVES when I serve it. I've always served it with sweetened whipped cream, but I'm bending to my husband's wish to serve it with vanilla ice cream tonight. Maybe some lemon curd also, to test all the possibilities!
I really enjoy serving desserts warm out of the oven when entertaining in the fall and winter. But, my preference is to do all the prep work ahead of time. So, I made the batter one day, refrigerated overnight and baked the next to see how well the batter stood up to sitting. I let the batter come to room temperature while the oven and cast-iron skillet heated. It turned out beautifully.
Good! Made it the first time and it was perfect—second time molasses flavor, though good, overpowered the ginger a little. Maybe we’ll reduce the molasses just a touch and boost the ginger.
Advertisement