Cook1 hr 15 mins
A great cake to have with coffee and tea. Very easy to make and tastes like you fussed. Dense and buttery with a gingery zing.
- 1 cup butter, at room temperature
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 4 eggs, at room temperature
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups Greek yogurt (sour cream can be used instead)
- 3⁄4 cup crystallized ginger, cut in tiny pieces
- Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
- With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
- Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.