Triple Ginger Skillet Cake
This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered sugar, whipped cream or even ice cream — a drizzle of caramel sauce is especially nice, too.
- Serves: 10 persons
- 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
- 2 ½cups/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
Step 1Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.
Step 2In 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 3In 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 4Add 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 5Pour 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 6Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.