This autumn treat is perfectly moist and slightly crumbly. The taste is out-of-this-world, warm, spicy, and slightly tangy. I love a cinnamon-ginger combo with a touch of vanilla flavor! 100% recommend!
Grate fresh ginger and massage it well into the brown sugar.
Sift in the rest of the dry ingredients – flour, instant vanilla pudding, cinnamon, cocoa, ginger powder, and baking powder. Combine it well with a whisk and make a dent in the middle for wet ingredients.
Crack the eggs, and add yogurt, and melted butter. Fuse everything into a thick batter (thicker than for the pancakes, but still able to pour). Add some milk if needed.
Baking the Cake
Coat the cake mold with butter, and dust it with flour.
Pour 2/3 of the batter in and add cranberry jam, spoon by spoon, making sure you cover it all nicely.
Pour the rest of the batter and transfer to the oven you brought to 360 °F (180 °C) for about 50 minutes.
Making the Sticky Glaze
Soften some butter over medium heat in a thick-bottomed pot. Add brown sugar and milk and lightly simmer while whisking constantly.
Cook it a bit, just so you can see it is changing the consistency, but don’t let it thicken. Incorporate a splash of vanilla essence for a finishing touch.
Leave on the side while the cake bakes to chill completely. The cool glaze should still be pourable.
Serving and Storing
Let the cake rest for at least half an hour before you slide it out of the mold.
Pour the glaze over, cut yourself a slice, and enjoy!
Notes
Keep it in the plastic wrap for the best results, but airtight containers will work, too. It will last in the fridge for about 5 days. If you don’t fancy cranberries, be free to replace them with any other berries you like: blueberries, raspberries, blackberries, or blackcurrants.