Tuesdays with Dorie: Dorie's Anytime Cakes - Baked-in-a-Skillet Gingerbread

  


      The third recipe I made with the Tuesdays with Dorie:  Dorie’s Anytime Cakes group is Baked-in-a-Skillet Gingerbread and can be found in Dorie Greenspan’s newest cookbook, Dorie’s Anytime Cakes on page 41.   

       Ingredients:  all-purpose flour, whole wheat flour, ground ginger, ground cinnamon, baking soda, salt, nutmeg, sugar, brown sugar, butter, oil, egg, molasses, apple butter, buttermilk, crystalized ginger, turbinado sugar, and Swedish pearl sugar.
       The recipe for this cake had the option of baking it in a cast-iron skillet or a in springform pan. I don’t like baking sweet things in my cast-iron skillets because I always think I can taste the savory things that I usually use my cast-iron skillets for despite a skillet being very clean, probably just the idea of it, but still. So I opted for a cake pan version. Since I was making only half a recipe and didn’t have an 8” springform pan, I just buttered an 8” cake pan and used a round of parchment paper in the bottom, that worked just fine, it slid right out of the pan without me needing to invert it and lose half the sugar pearls, so that was a huge win.
       Mixing up the cake was easy, I happened to have all the ingredients on hand, and it baked in the time specified even though I was using a smaller pan with half a recipe in measurements. I liked the resulting size, not too big. The taste is wonderful either plain or with a dollop of whipped cream, everything you want in a gingerbread cake.  It can sit on the countertop, covered, for 5 days, which  is great when you want to spread pieces out over a bit of time. Definitely repeat-worthy.
       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 


Comments

  1. JudyDecember 16, 2025 at 6:10 PM

    I loved this cake. Nice to know that half a recipe works, although I'm a gingerbread fan, so I'll chance it with a full recipe!

    ReplyDelete
    Replies
    1. KayteSeptember 22, 2026 at 5:49 PM

      I am a big fan of gingerbread, which is why I figured maybe half a recipe would be the better part of good judgment. :-)

      Delete
  2. IsthisakeeperDecember 16, 2025 at 10:11 PM

    Nice to know a half recipe worked out so well! This was a treat and so appropriate to make this month! Definitely the flavors of the season!

    ReplyDelete
    Replies
    1. KayteSeptember 22, 2026 at 5:51 PM

      I'm ready for the season to begin again...I recently checked out a book from the library all about gingerbread so I'm excited to try some of those this year.

      Delete
  3. Diane ZwangDecember 17, 2025 at 12:08 PM

    Looks like your cake came out perfect. Yes this cake held up perfectly during the week.

    ReplyDelete
  4. steph- whisk/spoonDecember 17, 2025 at 1:21 PM

    my mother would say the same about tasting off flavors from a pan, spatula, etc. I am definitely not a super taster, though :) looks great, and I'm here for a slice with whipped cream.

    ReplyDelete
    Replies
    1. KayteSeptember 22, 2026 at 5:53 PM

      See...your mother knows!! Mark always thinks everything sweet can benefit from a dollop of whipped cream.

      Delete
  5. TeaLadyDecember 20, 2025 at 9:33 AM

    it’s been a long time since I’ve made gingerbread. And this was so good, wasn’t it. Yours looks just right

    ReplyDelete
    Replies
    1. KayteSeptember 22, 2026 at 5:53 PM

      Thank you. I had you pegged for a gingerbread maker for some reason...maybe something we made in the past together.

      Delete

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