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Sticky Gingerbread Cake with Whipped Crème Fraîche

Sticky Gingerbread Cake with Whipped Crème Fraîche

Becca Haley-park
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.



  • 1 stick 8 tablespoons unsalted butter, plus more for greasing pan
  • 1 stick 8 tablespoons salted butter
  • 1 cup packed dark brown sugar
  • ¾ cup blackstrap molasses
  • ¾ cup honey
  • ½ cup strong brewed coffee
  • cups whole-wheat pastry flour
  • cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • teaspoons baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 3 large eggs room temperature
  • ½ cup whole milk
  • 1 teaspoon freshly grated ginger root


  • 1 cup heavy whipping cream
  • ½ cup crème fraîche
  • tablespoons maple syrup



  • 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.
  • 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.
  • Meanwhile, in a medium mixing bowl, combine flours, cinnamon, ground ginger, baking soda, salt, allspice, and cloves. Set aside.
  • 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.
  • Divide batter evenly between the two prepared pans. Bake 55 minutes or until tops of the cakes spring back when pressed.
  • 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.


  • 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.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former 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.