Ginger Snacking Cake
Snacking cakes have become my thing, I think. What’s not to love about sturdy little squares of slightly sweetened cake topped with crunchy sugar sparkles? It is perfect alongside a pile of scrambled eggs for breakfast, with a glass of milk at snack time, or with a dollop of yogurt or whipped cream for a bedtime treat. Ginger is such a warming spice that makes for an invigorating winter flavor that I use in everything this time of year!
Ingredients:
1/2 cup brown sugar
2 eggs
1/2 cup buttermilk
(or 1/4 cup milk and 1/4 cup yogurt)
1/2 cup butter, melted
1/4 cup blackstrap molasses
1 tablespoon grated fresh ginger (optional, but VERY good)
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 cups flour
1 1/2 teaspoon baking powder
turbinado sugar for topping
Directions:
Preheat your oven to 350 degrees F. Butter an 8x8 inch pan and set aside. In a large bowl mix the brown sugar with the eggs and whisk until light and frothy. Add the buttermilk, butter, and molasses and whisk again until shiny and smooth. Add the fresh and ground ginger, cinnamon, cloves, and salt and stir to combine. Sift the flour and baking powder into the wet mixture and fold in until mixed. Pour into the pan and sprinkle the turbinado sugar on top for a nice sparkly, crunchy top. Pop in the oven and bake for about 25 minutes or until a knife inserted in the middle comes out clean. The edges will start to pull away from the pan when it is done. Let it cool a bit and slice nice sturdy squares of cake to top with whipped cream and enjoy by the fire if you fancy. Life is for living, am I right?
