Gingerbread is a timeless spiced bread hailing from Europe. Gingerbread has existed for hundreds of years both in cake and cookie form. We’ve taken an old-fashioned spiced gingerbread cake and adapted it for Suvie. This cake is incredibly moist and flavorful thanks to ample amounts of spice. Feel free to have this for breakfast or top it with whipped cream or (our favorite) cream cheese frosting for dessert.

Classic Gingerbread

  • Servings: 6-8
  • Difficulty: 30 minutes
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Ingredients

  • 1 ¼ cups all purpose flour
  • 1/2 cup whole wheat flour
  • ¼ tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ⅓ cup uncultured molasses (not blackstrap)
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 2 sticks unsalted butter, melted and cooled
  • 1 cup buttermilk
  • 1 cup whipped cream, to serve

Directions

1) Spray a Suvie pan with cooking spray, line with parchment, and then spray again; set aside. In a large bowl, whisk together both flours, salt, ginger, cinnamon, nutmeg, cloves, allspice, baking powder, and baking soda.

2) In the bowl of a stand mixture fitter with a whisk attachment, add molasses, brown sugar, and eggs. Whisk on low to incorporate then increase to medium high and whip until thick and foamy, about 10 minutes.

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3) Reduce heat to low and slowly drizzle in melted butter until incorporated. Stop mixer and add flour mixture. Pulse a few times to mix and then set to low and mix until no streaks of flour remain. Add the buttermilk and mix until incorporated.

4) Remove bowl from stand and use a rubber spatula to scrape the bottom of the bowl, making sure the entire batter is incorporated. Pour batter into the prepared Suvie pan.

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5) Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule, rotating the pan halfway through cooking.

Suvie Cook Settings

Bottom Zone: Bake at 325°F for 40 minutes

Top Zone: None

6) After the cook, remove gingerbread from Suvie. Allow to cool completely in the pan. Loosen the edges of the gingerbread with a knife. Slice gingerbread into rectangles and serve with optional whipped cream and a dusting of cinnamon. Enjoy!

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CategoriesBreakfast Dessert
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Mary Sims
Mary Sims
1 month ago

My kids really loved this–it was our Christmas Eve breakfast. It got a bit too dark on top, so I’m going to take a couple minutes off next time I try it. I’m a little worried about it being completely baked but still moist inside if I go too much shorter, though, so if that doesn’t work then I’ll lower the temp a bit and go the distance. In any case, it was a solid recipe and I highly recommend it!