Even though the holidays are nearly over, I can't get enough gingerbread-flavored baked goods. The spices make my kitchen smell wonderful, and the heat from the oven provides a little extra warmth on these blustery winter days. This dessert is the perfect all-purpose snack cake. Kids will love it as an after school treat, and I found myself eating a square (or two) for breakfast. It would make a great addition to your New Year's Day brunch too!
The original recipe from Cooking Light uses all-purpose flour, but I swapped out half of the white flour for whole wheat flour. I liked the nuttier flavor and denser texture that whole wheat flour provides, but I'm sure it would be just as delicious when using white flour.
I usually cringe when reading recipes that use fresh ginger because I inevitably have to buy a huge ginger root when I need only a few teaspoons. Fresh ginger actually freezes really well, so just cut off what you need and store the rest in a plastic baggie in the freezer. It will keep for about three months. Problem solved!
This cake brought back memories of time I spent in England while on a mini-student exchange program in high school. My host-mother would make these delicious snack cakes to serve with our after-school tea. Whether it's served with tea or a tall glass of milk, make this cake and enjoy it with someone you love.
Sticky Ginger Cake
Adapted from Cooking Light
- Cooking spray
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 2 large eggs, beaten
- 5 tablespoons honey, divided
- 5 tablespoons molasses, divided
- 1/4 cup dark brown sugar
- 2 tablespoons butter
- 2 teaspoons grated fresh ginger
- 1 tablespoon water
- 1 teaspoon powdered sugar
Preheat oven to 400°.
Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.
Combine both flours and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.
Pour batter into pan. Bake at 400° for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.
Approximately 210 calories per serving, 2.5 grams of fat.