Triple Ginger Skillet Cake
- Total Time
- 70 minutes
- Rating
- Comments
- Read comments
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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.
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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?
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.
Really a delicious cake! Easy to male and very moist and flavorful. I added some apples and I liked the results. I followed the directions exactly except the addition of the apples. I will make again!
doesn't really crisp on the bottom and is too fluffy for my taste
I’ve made this to rave reviews exactly as written many times. I’ve tried a couple of different variations, but the only one I really like is the addition of a teaspoon of fresh Garam masala.
The Marrow Stout cake is much better than this one, which was dry and oddly salty. I followed the directions carefully.