Description
A delightful ginger almond spice cake with rich flavors and a soft texture.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup finely chopped almonds (plus extra for garnish)
- ½ cup crystallized ginger, finely chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped almonds and crystallized ginger (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the cake and serve it on a white plate. Garnish with additional almond slivers for a decorative touch. This cake pairs wonderfully with a cup of tea or coffee.
Notes
- For added moisture, brush the cooled cake with a simple syrup made from equal parts sugar and water.
- Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- This cake can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Ginger Almond Spice Cake