Sticky Gingerbread with Cranberries
Adapted from NYT Cooking
2 cups fresh or frozen cranberries
3/4 cup (200 grams) sugar
1 stick unsalted butter
2/3 cup (133 grams) dark brown sugar
1/2 cup whole milk
1/3 cup maple syrup
1/4 cup molasses
1 1/2 cups (185 grams) all-purpose flour
1 tbsp ground ginger
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 tsp black pepper
2 large eggs, lightly beaten
1 tbsp (14 grams) grated fresh ginger
whipped cream, for serving (optional)
Preheat oven to 350 degrees. Line a 9-inch square or round baking pan with parchment.
Stir together cranberries, sugar and 1 tbsp water in a small, heavy-bottomed saucepan. Continue stirring over medium heat until the sugar is dissolved and cranberries form a bubbly thick sauce, about 10 minutes. About half the cranberries should be broken down, with the remainder keeping their shape.
In another saucepan over medium heat, stir together the butter, brown sugar, milk, maple syrup and molasses. Bring just to a simmer and then immediately remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
Sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper in a large bowl. Beat in the butter-maple syrup mixture and then the eggs. Stir in grated ginger.
Pour batter into prepared pan. Dollop spoonfuls of cranberry sauce onto the surface of the batter. Using a long knife, cut through the batter in a swirl design, as if you are marbling a cake. Bake in oven until the top is firm and a toothpick inserted in the center comes out clean, around 50 minutes. Let cool on a wire baking rack completely before cutting. Serve with freshly whipped cream.