Prep 20 mins
Cook 1 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.
This has a lovely texture and is way more delicate in gingery flavour than you'd expect. It's delicious. For me, it would have been too sweet with those proportions, so I cut the sugar to 1 3/4 cups, and next time will cut it further to 1 1/2 cups. I cooked this in a fleximold. It was good you mentioned the oven temperature being low - I would have put it higher but left it at 300. You are right. It works. I used the thick Greek yoghurt and it makes a difference. Ordinary yoghurt would not give it the beautiful smooth texture.
I served this cake to friends this afternoon. They all enjoyed it, and commented on how buttery it was. As might be expected, the ginger is the star of this cake. It's unusual to find a cake that uses ginger without combining it with other spices. It is as if you are learning a new flavor. One friend, who didn't know what was in the cake was saying, "This is nice, but what's this flavor?" It's almost elusive. Thank you for the wonderful recipe, Evelyn.
Buttery and delicious. Left out the almond extract (none on hand) and used regular plain yogurt instead of Greek yogurt. Next time will add some grated fresh ginger for a more gingery taste. Very easy to make.