Molasses Cake with Crème Fraîche Frosting
Ingredients
- CAKE
1-7 oz box Odense Almond Paste (grated using large hole side of a box grater) - ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup molasses
- ¾ cup hot water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- FROSTING
8 oz mascarpone, chilled - 1 cup powdered sugar, sifted
- 1 Tbsp vanilla extract
- 1 cup whipping cream, chilled
Recipe by Odense Test Kitchen
Moist and warmly spiced, this cake gets subtle richness from Odense Almond Paste for a tender crumb and deep, cozy flavor. Finished with pillowy frosting, it’s festive, inviting, and dangerously easy to love.
Time
Prep time: 30 minutes
Bake time: 40 minutes
Bake time: 40 minutes
Yield
12 servings
Ingredients
- CAKE
1-7 oz box Odense Almond Paste (grated using large hole side of a box grater) - ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup molasses
- ¾ cup hot water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- FROSTING
8 oz mascarpone, chilled - 1 cup powdered sugar, sifted
- 1 Tbsp vanilla extract
- 1 cup whipping cream, chilled
Directions
- Preheat oven to 350°F; grease and line a 9-inch springform pan with parchment.
- In an electric mixer, cream the Almond Paste, butter, and brown sugar until smooth and slightly aerated, about 2-3 minutes. Scrape the bowl in between with a spatula and mix until well combined.
- Beat in the egg and vanilla until well incorporated. Scrape and mix again.
- In a small bowl, whisk the hot water and molasses together.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt until well combined.
- Mix a third of the dry ingredients into the butter, sugar, and egg mixture on low until just combined. Then mix in half of the molasses water until just combined. Add in another third of the dry ingredients, and mix. Add in the last half of the molasses water, mix. Finally, add in the last third of the dry ingredients until just combined. Scrape and mix with a spatula until completely uniform.
- Pour batter into the prepared pan and bake for 40-45 minutes until baked through. The center of the cake should spring back when lightly touched.
- Cool cake completely before unmolding and frosting.
- While the cake cools, prepare the frosting.
- With an electric whisk, whisk the mascarpone, powdered sugar, and vanilla extract just until it's light and fluffy. Scrape sides with a clean spatula and mix again. Be careful not to over mix.
- With the mixer on high, slowly add the whipping cream and whip for 1-3 minutes until it has a smooth and slightly stiff consistency.
- Once the cake is cool, place it on a serving tray and spread the frosting evenly over the top.
- Decorate and enjoy!
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