Gingerbread Pudding Cake (Print Version)

# Ingredients:

→ Cake

01 - 160 grams all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 67 grams granulated sugar
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon ground ginger
07 - 80 millilitres molasses
08 - 80 millilitres unsweetened applesauce
09 - 60 millilitres vegetable oil
10 - 60 millilitres milk
11 - 1 teaspoon vanilla extract

→ Topping

12 - 100 grams brown sugar, packed
13 - 67 grams granulated sugar
14 - 1/2 teaspoon ground cinnamon
15 - 240 millilitres apple cider
16 - 80 millilitres water

# Instructions:

01 - Preheat oven to 175°C.
02 - In a medium bowl, whisk together flour, baking powder, salt, granulated sugar, ground cinnamon, and ground ginger.
03 - In a large bowl, whisk together applesauce, milk, vegetable oil, molasses, and vanilla extract until fully blended.
04 - Gently fold the dry ingredients into the wet ingredients until a uniform batter forms.
05 - Pour the batter into a shallow 2-litre or 20×28 cm baking dish.
06 - In a separate bowl, combine brown sugar, granulated sugar, and ground cinnamon.
07 - Sprinkle the sugar mixture evenly over the batter surface.
08 - Gently pour apple cider and water over the topping. Do not stir.
09 - Bake for 40 minutes, or until the centre is set and the top is golden.
10 - Let stand for 5–10 minutes before serving to allow the pudding layer to set slightly.

# Notes:

01 - For extra moisture, serve warm portions with whipped cream or vanilla ice cream.

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