I'm always on the lookout for a good gingerbread. I made this cake several weeks ago, and I was pleased with the result, so the recipe is the first to be tagged. I had apple butter to use up and used coconut oil as my neutral oil (no effect on flavor). Swedish pearl sugar is one of my favorite toppings, and spicy is one of my favorite flavors, so I loved everything about this cake.
I did bake it in a 9" springform pan, and add an extra 15 minutes to the baking time to be sure it wasn't raw in the middle.
This is another winning recipe from Dorie's Anytime Cakes by Dorie Greenspan.
Visit the Tuesdays with Dorie website to see what the other bakers thought.
4 comments:
I'm with you, I just love using the sugar pearls, they are so fun and cute. Your cake looks great, nice to see how it looks in a springform pan like she suggested.
Isn’t it so nice when a recipe hits all the marks for you?! Yay!! I like using the pearls too…it is quite the conversation starter and gives the dessert the wow factor!
Yes this was anther winner in her new book. You cake came out perfect.
I'm always up for a new gingerbread, too, and this was a winner. I like your sugar topping!
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