The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume I am using a 10" Tart Pan but you can make this into a pie just the same
Every year I make this Gingerbread Cake Recipe and every year I am relieved that I only make it during the winter months!
If this was a year round staple I would be in trouble because I have a tendency to devour it faster that you can blink an eye!
The cream cheese glaze really takes this cake to another level.
Although the recipe makes one big super duper giant bundt cake for about 16 people; you may want to just make 2…… trust me…it’s that good!
Besides ’tis the season for sharing, and you will shine amongst your peers with this winning recipe!
Quite possibly the most moist cake you will ever experience, with molasses and brown sugar, and oh those fall spices!
Did I mention the cream cheese glaze?
The whole house smells like a gingerbread festival exploded in here, and that cream cheese glaze……………………… I could just bathe in it!
Ok enough with the descriptions…JUST TRY IT!
*PS- for those who do not prefer the cream cheese glaze, I’ve included my poured fondant icing instead- read below!
And one more thing, so many people have told me they cannot get Molasses! Yikes! How terrible! You can replace it with the same amount of honey, dark corn syrup, or maple syrup, but you will miss out on the specific, deep rich flavor that molasses imparts.
You can of course use a pie plate and just go family style with the entire recipe into one dish.
You will see in the video as well as the written instructions that I used a splash of Pinot Grigio (for the adults at my party) into each cobbler; but of course you can leave that out and replace with a splash of apple juice.
I have been told that my cobbler topping is more like a biscuit topping, and yes I will have to agree with that.
There are some folks who make cobbler with a more pourable topping? Like a pancake batter almost? But that to me is more like a clafoutis and not a cobbler.
This is one recipe whereI do use a convection oven preheated at a temperature of 390°F for the entire bake time of 20 - 25 minutes If you do not have a convection oven, set a standard conventional oven to 450°F and once you place the pate a choux in the oven turn it down to 400°F for the baking time of about 20 -30 minutes Due to the high heat necessary to bake these- I also prefer to always usea silicone baking mat to avoid singing the parchment paper, however it is not imperative. Just a preference of mine. Bread flour is the best option for making pate choux as it has the highest ability to absorb the liquid in the recipe which is a key to success in pate a choux making. If you do not have bread flour all purpose may be used, but you may need to add another tablespoon or 2