Sparkling Gingerbread Cake
Another new favorite cookbook! I want to try just about everything in Yossy Arefi’s book, ‘Snacking Cakes’, but we voted on this one because we all had a craving for ginger. You could make a frosting or glaze if you wish, but this was really lovely (warm!) on it’s own, and I used a 9-inch round (interchangeable with an 8 x 8 square) – enjoy!
1/2 c. dark brown sugar AND 2 eggs
1/2 c. well-shaken buttermilk AND 1/2 c. (113 g) butter, melted
1/4 c. (80 g) molasses AND 1/8 t. ground cloves
1 T. EACH grated fresh ginger AND ground ginger
1 t. cinnamon AND 1/2 t. kosher salt
1 1/2 c. (190 g) flour
1 1/2 t. baking powder AND 1/2 t. baking soda
1/4 c. (25 g) finely chopped crystallized ginger
turbinado sugar for sprinkling on before baking
Preheat the oven to 350, butter your pan of choice (a 9-inch round, or an 8 x 8 square), line it with parchment and butter the parchment.
In a large bowl, whisk together the brown sugar and eggs for a minute or so until foamy, then add in the buttermilk, melted butter, molasses, cloves, both gingers, cinnamon and salt. Whisk for another quick minute until the mix is smooth.
Add in the flour, baking powder and baking soda and whisk until no traces of flour can be seen, then switch out to a sturdy spatula and fold in the crystallized ginger. Scrape the batter into your prepared pan, smooth out the top, and then generously and evenly sprinkle with turbinado sugar.
Bake for about 30 minutes until a toothpick comes out of the center clean and then allow the cake to rest and set in it’s pan for about 15 minutes before removing it to a platter for slicing and serving.