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Sticky Ginger Cake

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 20 mins
Total time 45 mins
Yield Serves 16 (serving size: 1 piece)

Ingredients

  • Cooking spray
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 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

Nutrition Information

  • calories 209
  • fat 2.5 g
  • satfat 1.2 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 5 g
  • carbohydrate 41.7 g
  • fiber 1.1 g
  • cholesterol 27 mg
  • iron 2.1 mg
  • sodium 155 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.

  3. Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour 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.

  4. 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.