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Sticky-Top Gingerbread With Brown Sugar

List of Ingredients




1 cup whipping cream
1/2 cup plus 2 tablespoons molasses, divided
7 ounces unsalted butter, divided, plus more for preparing pan
2 cups packed light brown sugar, divided
2 large eggs
2 cups unbleached all-purpose flour
1/8 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 1/4 cups warm milk
1/2 teaspoon instant coffee granules
2 teaspoons baking soda

To prepare sauce, in a medium saucepan, place cream, 2 tablespoons molasses, 1 ounce butter and 1 cup sugar in a medium saucepan and cook over medium heat until butter and sugar melt, stirring constantly. Increase heat to medium-high and bring just to a simmer. You will see tiny bubbles. Simmer 5 minutes, stirring often and adjusting heat if necessary. Sauce will reduce and thicken slightly. Remove from heat; set aside.

Position a rack in the middle of the oven; preheat to 350 degrees. Butter a 9-by-9-inch pan or an 11-by-7-inch pan.

Place remaining 6 ounces butter, remaining 1/2 cup molasses and remaining cup of sugar in a medium saucepan and cook over low heat just until butter and sugar melt and mixture is smooth, stirring often. Mixture should be warm but not hot. Remove from heat and add eggs, stirring to incorporate them smoothly into mixture.

Sift flour, salt, ginger, cinnamon and cloves into a large bowl. Pour molasses mixture over flour mixture and use a large spoon to stir them until they are blended together. Put warm milk in a small bowl and add instant coffee, stirring to dissolve coffee. Gently stir baking soda into milk mixture. Add milk mixture to flour mixture, stirring gently into batter just until incorporated. Batter will be thin. Pour into prepared pan.

Bake 25 minutes. Remove cake from oven; reduce oven temperature to 250 degrees and spoon 1/2 cup of reserved warm toffee sauce gently and evenly over top of cake. Bake another 20 minutes until a toothpick inserted in center of gingerbread comes out dry.

Gingerbread can be cooled 20 minutes and served warm, or cooled thoroughly in its pan and served at room temperature. Cut gingerbread into squares and put them in shallow bowls or dishes. Warm remaining toffee sauce over low heat and then put it into a small pitcher to pour over gingerbread squares. Store covered gingerbread at room temperature and sauce in the refrigerator. Makes 9 servings.



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