Caramel Gingerbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Nothing beats the aroma of gingerbread baking in your kitchen, and when you swirl in that silky caramel, you've got something truly special. This recipe is wonderfully straightforward and comes together in under an hour, making it perfect for weeknight baking without any fuss. Ginger isn't just delicious here; it's also fantastic for digestion and can help settle your stomach. The combination of warm spices with rich caramel creates this incredible depth of flavor that tastes like you spent hours in the kitchen, but honestly, you barely spent any time at all. Your friends and family will be amazed.
Ella x
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
Detail level
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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