Sugar Crunch Gingerbread Cake
This sugar crunch gingerbread cake combines a soft, moist molasses spice cake with a thin, crackly cinnamon-sugar topping. It's an easy homemade Christmas cake with all the warm gingerbread flavor you love, but no frosting or decorating needed.
Servings: 8
Calories: 410kcal
Ingredients
- ½ cup salted butter room temperature
- ⅓ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ⅔ cup unsulphured molasses not blackstrap
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup full-fat sour cream
For the ugar crunch topping:
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons hot water
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan. Line with parchment paper if you prefer.
- Cream the softened butter, brown sugar and ¼ cup granulated sugar until light and fluffy, about 2 to 3 minutes. ½ cup salted butter, ⅓ cup packed light brown sugar, ¼ cup granulated sugar
- Beat in the eggs, one at a time. Mix in the molasses and vanilla extract until combined. The mixture may look slightly curdled, which is fine. 2 large eggs, ⅔ cup unsulphured molasses, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Mix until barely combined, then gently fold in the sour cream and finish mixing. Do not overmix. 1 ½ cups all-purpose flour , 1¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, 1½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¾ cup full-fat sour cream
- Spread the batter evenly into the prepared pan. Sprinkle the granulated sugar evenly over the batter. Drizzle the hot water over the sugar, trying to moisten as much of the surface as possible. 3 tablespoons granulated sugar, 1 1/2 tablespoons hot water
- Bake for approximately 38 to 40 minutes, or until the center tests with a few moist crumbs. The top should look set and slightly glossy.
- Allow the cake to cool before slicing so the sugar topping has time to firm up.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 410kcal | Carbohydrates: 61g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 310mg | Potassium: 568mg | Fiber: 1g | Sugar: 42g | Vitamin A: 558IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 3mg
