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Sticky Gingerbread Cake with Whipped Crème Fraîche


Sticky Gingerbread Cake with Whipped Crème Fraîche
This warmly spiced cake, adapted from Heidi Swanson’s 101 Cookbooks blog, is a fine addition to any holiday dessert spread, especially when accompanied by slightly sour, crème fraîche-kissed whipped cream.
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CAKE
  1. 1 stick (8 tablespoons) unsalted butter, plus more for greasing pan
  2. 1 stick (8 tablespoons) salted butter
  3. 1 cup packed dark brown sugar
  4. ¾ cup blackstrap molasses
  5. ¾ cup honey
  6. ½ cup strong brewed coffee
  7. 1½ cups whole-wheat pastry flour
  8. 1½ cups all-purpose flour
  9. 2 teaspoons ground cinnamon
  10. 2 teaspoons ground ginger
  11. 1½ teaspoons baking soda
  12. ½ teaspoon sea salt
  13. ½ teaspoon ground allspice
  14. ¼ teaspoon ground cloves
  15. 3 large eggs, room temperature
  16. ½ cup whole milk
  17. 1 teaspoon freshly grated ginger root
WHIPPED CRÈME FRAICHE
  1. 1 cup heavy whipping cream
  2. ½ cup crème fraîche
  3. 1½ tablespoons maple syrup
CAKE
  1. Adjust oven rack to center and heat to 325°F. Grease 2 loaf pans with unsalted butter and line with parchment paper, ensuring some paper overhangs edges.
  2. In a medium saucepan over low heat, combine butters, brown sugar, molasses, honey, and coffee. Stir frequently until butter is melted but not browned and all ingredients are well combined. Remove from heat and transfer mixture to a large bowl. Set aside to cool.
  3. Meanwhile, in a medium mixing bowl, combine flours, cinnamon, ground ginger, baking soda, salt, allspice, and cloves. Set aside.
  4. When butter mixture is just warm to the touch, add eggs, one at a time, incorporating each fully. Stir in milk. Carefully fold dry ingredients into wet ingredients, mixing gently but thoroughly; there should be some lumps in the batter. Add fresh ginger, and stir to combine.
  5. Divide batter evenly between the two prepared pans. Bake 55 minutes or until tops of the cakes spring back when pressed.
  6. Remove cakes from oven, set pans on a wire rack, and let cool 10 minutes. Next, slowly lift cakes from pans using edges of parchment paper. Set on wire rack to cool completely. While cakes are cooling, prepare whipped crème fraîche.
WHIPPED CRÈME FRAÎCHE
  1. In a large, chilled bowl, whip cream with a stand or hand mixer, increasing the machine’s speed slowly as cream thickens. Just before soft peaks form, add crème fraîche and maple syrup. Continue whipping mixture until stiff peaks form. Serve immediately with sliced gingerbread cake or store for up to 10 hours in the refrigerator. If refrigerating, whisk briefly before serving.
Adapted from Heidi Swanson’s 101 Cookbooks blog
culture: the word on cheese https://culturecheesemag.com/

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Photographer Felicia Perretti

As a commercial photographer specializing in food and beverage photography Felicia Perretti and her team don’t just create unique imagery for your needs, but layout an innovative plan discussing the idea, brand, and audience you are reaching. Felicia works out of New York and Philadelphia working nationally with various food clients.

Stylist Lisa Russell

Lisa Russell is a Philadelphia based prop and food stylist and art director for print and film. Lisa has extensive advertising and editorial experience and a vast knowledge of Philadelphia and New York styling resources.