Slow Cooker Gingerbread Cake with Lemon Sauce
Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.
- Serves: 10 persons
- ½cup unsalted butter, softened
- ½cup white sugar
- 1large egg, lightly beaten
- 1cup molasses
- 2½ cups all-purpose flour
- 2teaspoons ground ginger
- 1½ teaspoons baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground cloves
- ½teaspoon salt
- 1cup hot coffee
- ½cup powdered sugar
- ¼cup water
- 2medium lemons, juiced
- 2teaspoons cornstarch
- 1pinch salt
- 1tablespoon unsalted butter
Step 1Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
Step 2Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
Step 3Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
Step 4Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
Step 5While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
Step 6Top cake with lemon sauce.