Skillet Gingerbread Cake With Apple Butter

By Dorie Greenspan

Published Dec. 14, 2022

Skillet Gingerbread Cake With Apple Butter
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff
Total Time
1 hour, plus cooling
Rating
4(518)
Comments
Read comments

Apple butter is the surprise ingredient here. Along with molasses, it makes the gingerbread moist, flavorful and a good keeper. The cake’s got a mix of traditional spices — ground ginger, cinnamon and cloves — as well as crystallized ginger, which has a soft, chewy texture and adds a bit of heat. If your ginger is hard, steep it in hot water for 30 seconds, drain and pat it dry. The gingerbread is sweet, but not very, so it’s as good with ricotta, yogurt, a swish of cream cheese or even a slice of Cheddar as it is with whipped cream, ice cream or hot fudge.

Featured in: The Best Cakes for the Holidays Are Also the Simplest

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Ingredients

Yield:12 to 16 servings
  • Nonstick baker’s spray or cooking spray, for the pan
  • 2¼cups/288 grams all-purpose flour
  • ½cup/60 grams whole wheat flour
  • ½teaspoon baking soda
  • ½teaspoon fine sea salt
  • 2teaspoons ground ginger
  • 1teaspoon ground cinnamon
  • ¼teaspoon ground cloves 
  • ⅔cup/135 grams granulated sugar
  • ⅓cup/75 grams packed brown sugar (light or dark)
  • 5tablespoons/70 grams unsalted butter, at room temperature
  • ⅓cup/80 milliliters neutral oil
  • 1large egg, at room temperature
  • ⅓cup/80 milliliters unsulfured molasses
  • ¾cup/160 milliliters apple butter
  • ¼cup/60 milliliters buttermilk, at room temperature
  • ⅓cup/45 grams finely chopped crystallized ginger (see Tip) 
  • 2tablespoons sanding sugar, for topping (optional)
  • 3tablespoons Swedish pearl sugar, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

313 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 33 grams sugars; 3 grams protein; 151 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.

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Preparation

  1. Step 1

    Center a rack in the oven and heat the oven to 350 degrees. Coat a 10-inch (7-cup) cast iron skillet with bakers’ or cooking spray and set aside.

  2. Step 2

    Whisk the all-purpose and whole wheat flours together with the baking soda, salt and spices.

  3. Step 3

    Working in the bowl of a stand mixer fitted with the paddle attachment, beat the granulated and brown sugars and the butter together at medium speed for about 3 minutes. The mixture will be pasty and that’s fine. Pour in the oil and beat for another 2 minutes. (Don’t wash the measuring cup before using it for the molasses. The oily residue will help the molasses slide out of the cup easily.) Add the egg and beat for a minute. With the mixer on low, beat in the molasses followed by the apple butter.

  4. Step 4

    Add half the flour mixture and, still working on low, mix until it just disappears into the batter. Blend in the buttermilk, followed by the remainder of the flour mixture. When it’s almost incorporated, mix in the ginger. You’ll have a thick batter. Scrape it into the skillet, nudging it into the corners of the pan and smoothing the top. If using, sprinkle over the sanding sugar then top with the pearl sugar.

  5. Step 5

    Bake for 45 to 50 minutes, until the top of the gingerbread is uniformly puffed, the cake starts to pull away from the sides of the pan and, most important, a tester inserted into the center of the cake comes out clean. Transfer the skillet to a rack and let the cake cool until it’s just warm or reaches room temperature before cutting. Left in the skillet and well covered, the cake will keep at room temperature for about 5 days.

Tip
  • The crystallized ginger needs to be moist and pliable. If it’s not, soak it in hot water for 30 seconds, drain and pat dry.

Ratings

4 out of 5
518 user ratings
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Comments

Jeanie in NYC

I know the whole world has a stand mixer with multiple attachments but the poor lowly people who live with tiny NYC kitchens and no counter space or storage DO NOT have one and can't get one. How about the Times includes everyone? Either hand beating (number of strokes with a wooden spoon) or with a small hand held mixer. I know the folks who read these columns are true cooks, bakers and foodies but even the cramped citizens of this world deserve a little respect. Thanks.

MJReinhardt

Wondering if the cast-iron skillet is a must? Could I substitute a cake pan and what size/shape should it be?

Naomi

I don't have a skillet that is oven proof. Can this be made in Bundt pan, and if so, what adjustments need to be made?

Edward Hoos

Where I live in Brazil, buttermilk (among many other things) is not available. Do you have a good substitute? Thanks

TishT

I used apricot jam for the apple butter. this was a heavy cake,,,,also found that the temperature should be reduced to keep the edges from burning and the interior uncooked.

Angelica

Can I sub applesauce? I don’t have apple butter but have a lot of applesauce I’d love to use up.

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