Slow Cooker Gingerbread Cake with Lemon Sauce Recipe

Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.

Sift flour ginger baking soda cinnamon cloves and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.

Grease and flour the inside of a small quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish halfway up the sides. Cover insert with lid or cover baking dish with paper towels.

Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean on Low 3 to 4 hours or High 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.

While cake cools combine powdered sugar water lemon juice cornstarch and salt for lemon sauce in a saucepan stirring with each addition. Cook over medium heat until thick and bubbly about 1 minute. Remove from the heat and stir in butter.

Top cake with lemon sauce.