Caramel Gingerbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Ingredients
- 250 gall-purpose flour
- 10 gbaking soda
- 15 gground ginger
- 10 gground cinnamon
- 5 gsalt
- 150 gunsalted butter
- 250 gwhite granulated sugar
- 100 glight brown sugar
- 4 egglarge eggs
- 2 mLvanilla extract
- 150 gcaramel sauce
- 50 mLheavy cream
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
- 3
In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually mix in the dry ingredients until just combined.
- 6
Pour in the caramel sauce and mix until smooth.
- 7
Pour the batter into the prepared cake pan and smooth the top.
- 8
Bake for 25 minutes or until a toothpick inserted comes out clean.
- 9
Remove from the oven and let cool in the pan for 5 minutes.
- 10
Transfer to a wire rack to cool completely.
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