Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup crabapple puree
- 1/4 cup milk
Special equipment needed:
- 9-inch square cake pan
- Electric mixer
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square cake pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the molasses and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the crabapple puree and mix until well combined.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 290mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- You can substitute the crabapple puree with applesauce or apple puree.
- You can substitute the molasses with honey or maple syrup.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup raisins or dried cranberries to the batter.
- Top the cake with a cream cheese frosting or a caramel sauce.
Tips and tricks:
- To make the crabapple puree, wash and core 2 cups of crabapples, then puree them in a food processor or blender until smooth.
- To make the cake more moist, add an extra 1/4 cup of milk to the batter.
- To make the cake more flavorful, add an extra 1/2 tsp of ground cinnamon or ginger to the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh crabapples or gingerbread cookies.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of whipped cream or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add an extra 1/4 cup of milk to the batter.
- If the cake is too moist, reduce the amount of crabapple puree or increase the amount of flour in the batter.
Food safety advice:
- Make sure to wash the crabapples thoroughly before using them.
- Store the cake in an airtight container to prevent contamination.
Food history:
Gingerbread cake has been a popular dessert in Europe since the Middle Ages. It was often served during holidays and special occasions.
Flavor profiles:
This cake has a warm and spicy flavor, with notes of cinnamon, ginger, and cloves. The crabapple puree adds a tart and fruity flavor to the cake.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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