Serious Eats: Recipes
Cook the Book: Gingerbread Cakes with Lemon Sauce
Amy Scherber's mother loved to bake gingerbread, especially during the winter months, when the sweet, spicy aroma would fill the kitchen and warm the entire house. Years later, Amy, who is the owner of Amy's Bread in New York City and the author of this week's Cook the Book selection, The Sweeter Side of Amy's Bread, attempted to recreate her mother's recipe from memory.
She tried out countless variations, but they were all either "too sweet, not spicy enough, or tasted too strong of molasses." Finally, she came up with this version, which is drizzled with lemon sauce and topped with fresh whipped cream.
If you don't have a mini Bundt pan, the gingerbread can also be baked in a nine-inch square pan: grease the pan, pour in the batter, and bake for 20 to 24 minutes, or until a thin bladed knife poked into the center comes out clean. Cut the cake into squares and serve.
Win 'The Sweeter Side of Amy's Bread'
In addition to excerpting a recipe each day this week, we're also giving away five copies of the book. Enter for a chance to win here.