SKILLET GINGERBREAD CAKE WITH BROWN BUTTER FROSTING
Makes about 8 servings
Rich spices and thick molasses add a depth of flavor to this easy skillet cake.
Cake:
½ cup unsalted butter
½ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
1½ cups self-rising flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup whole milk
½ cup molasses
Frosting:
½ cup unsalted butter
2 cups confectioners’ sugar
2 to 3 tablespoons whole milk
½ teaspoon lemon zest
¼ teaspoon vanilla extract
⅛ teaspoon kosher salt
Garnish: ground cinnamon
1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
2. For cake: In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
3. In a medium bowl, whisk together flour, ginger, cinnamon, and cloves. In a small bowl, whisk together milk and molasses. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared skillet, spreading evenly.
4. Bake until a wooden pick inserted in center comes out clean, 27 to 30 minutes. Let cool completely on a wire rack.
5. For frosting: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat; pour into a medium bowl. Refrigerate until slightly firm, about 1 hour, stirring occasionally.
Beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, milk, zest, vanilla, and salt, beating until a spreadable consistency is reached. Spread over cake.
