Gingerbread With Cider Sauce - cooking recipe

Ingredients

For cake
nonstick vegetable oil cooking spray
2 cups cake flour
1/2 cup packed golden brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup dark molasses
1/2 cup unsweetened applesauce
6 tablespoons vegetable oil
1 large egg
1/2 cup boiling water
For sauce
2 tablespoons sugar
2 tablespoons cornstarch
2 cups unsweetened apple cider
1 tablespoon fresh lemon juice
2 tablespoons minced crystallized ginger
powdered sugar

Preparation

Make cake:
Preheat oven to 350\u00b0F Spray 10-inch-diameter Bundt pan (12-cup capacity) with vegetable oil spray.
In medium bowl, whisk together flour, sugar, ginger, baking soda and salt.
In large bowl, whisk together molasses, applesauce, oil and egg. Add dry ingredients and stir until well blended.
Whisk in 1/2 cup boiling water.
Pour batter into prepared pan (batter will fill only half of pan).
Bake until cake begins to pull away from sides of pan and tester inserted near center comes out clean, about 35 minutes.
Transfer to rack and cool in pan 30 minutes. Invert cake onto platter and cool to lukewarm, at least 15 minutes.
Dust cake with powdered sugar. Cut into 12 wedges. Serve warm or at room temperature with sauce.
Make sauce:
Whisk sugar and cornstarch in heavy small saucepan to blend.
Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat.
Whisk in lemon juice and ginger.