Ingredients
Cooking spray
3 c. (360 g.) all-purpose flour
1 tbsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground cardamom (optional)
1/4 tsp. ground nutmeg
Pinch of ground cloves
1 c. (340 g.) molasses
1 c. (237 ml.) canola or another neutral oil
1/4 c. sour cream
1 tsp. pure vanilla extract
2 large eggs
1 c. (215 g.) packed light brown sugar
1 c. water
1 c. (237 ml.) heavy cream
1 c. (215 g.) packed dark brown sugar
1/2 c. (1 stick) unsalted butter
Whipped crème fraîche, for serving
Preparation
Step 1Preheat oven to 350º. Spray a 6-cup mini Bundt pan or a 13"-by-9" baking dish with cooking spray. In a medium bowl, whisk flour, ginger, baking soda, cinnamon, salt, cardamom, if using, nutmeg, and cloves; set aside.Step 2In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat molasses, oil, sour cream, and vanilla on medium speed until combined, 1 to 2 minutes. Add eggs and brown sugar and beat until lighter in color, 3 to 4 minutes. With mixer running on low, gradually add dry ingredients in two additions, beating between each and scraping down sides after each addition. Pour in water and beat until fully incorporated. Step 3Fill prepared cups three-quarters full and place pan on a baking sheet.Step 4Bake cake until a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in pan 15 minutes, then invert onto a wire rack and let cool completely.
Step 1In a medium saucepan over medium-high heat, bring cream and brown sugar to a boil, whisking frequently. Reduce heat to medium-low and add butter, whisking frequently. Cook, whisking occasionally, until mixture thickens to a sauce consistency, 10 to 15 minutes. If you like, carefully blend with an immersion blender until smooth.Step 2Slice cakes horizontally and pour some sauce over cut side. Top with top half, pour more sauce over, then top with crème fraîche.
To sift your dry ingredients like a pro: Place a large sheet of parchment on a rimmed baking sheet. Sift the dry ingredients—that’s the flour, spices, salt, and baking soda—over top, then fold the edges in to create a funnel. Not only does this allow the ingredients to become well mixed (leading to a cake that’s well-risen with an even crumb), it makes for easy adding to the stand mixer. This cake is adaptable to whatever event you’re hosting. For individual portions, use a 6-cup mini Bundt pan or in mini ramekins. Or bake the sticky toffee pudding in a 2-quart baking dish. The 3-ingredient sauce is a must-make for this cake or even on its own for ice cream. Though Chef Yosses uses an immersion blender to emulsify the sauce, you can make it without blending and it will be just as delicious! Made this? Let us know how it went in the comments below!
