This pudding-like cake is a close cousin to sticky toffee pudding with a gooey caramel bottom. It is cooked in a 10” cast iron skillet. A good treat for a cold day.
Caramel
- ¼ cup brown sugar
- 3 tablespoons butter
- 2 tablespoons molasses
Cake
- ¼ cup nuts (for topping)
- 1 and 1/3 cups flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons ground ginger
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¾ cup dark brown sugar
- 6 tablespoons butter
- 2/3 cup molasses
- 2/3 cup whole milk
- ½ teaspoon vanilla extract
Topping
- 1 cup heavy cream
- ½ cup sour cream
Preheat oven to 350 degrees F. Melt three caramel ingredients in 10” cast-iron skillet for about 5 minutes. Toast nuts on baking sheet in oven 5 minutes and reserve nuts for topping.
For cake: Mix all dry ingredients in a large bowl. Melt brown sugar, butter and molasses in a small saucepan over medium heat. Stir in the milk and vanilla. Add to dry flour mixture and stir just until combined. Pour batter over caramel mixture in skillet. Top with nuts.
Bake for 25 to 30 minutes until cake tester comes out clean. Let cake cool in pan.
For topping, beat heavy cream, fold in sour cream. And serve with warm cake.
Enjoy.