GINGERBREAD CAKE

Gingerbread Cake image

Provided by Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 20

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Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
1/2 cup (packed) light brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg, beaten to blend
2 teaspoons grated peeled ginger
Topping:
1 cup chilled heavy cream
1 tablespoon powdered sugar
1/4 cup store-bought lemon curd
Finely grated lemon zest
Special Equipment
An 8" square metal cake pan

Steps:

For cake:
Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
For topping:
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.