Description
A moist and flavorful ginger maple cake topped with a sweet maple glaze.
Ingredients
- All-purpose flour – 2 cups (250 grams)
- Granulated sugar – 1 cup (200 grams)
- Brown sugar – 1/2 cup (100 grams)
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Ground ginger – 2 teaspoons
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Unsalted butter – 1/2 cup (113 grams), softened
- Eggs – 2 large
- Maple syrup – 1/2 cup (120 ml)
- Milk – 1/2 cup (120 ml)
- Vanilla extract – 1 teaspoon
- Powdered sugar – 1 cup (120 grams)
- Maple syrup – 2 tablespoons (30 ml)
- Milk – 1-2 tablespoons (15-30 ml), as needed for consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined.
- In another bowl, beat the softened butter until creamy. Gradually add the sugar mixture and beat until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the maple syrup, milk, and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- 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.
- In a medium bowl, whisk together the powdered sugar and maple syrup. Add milk gradually until you reach a smooth, pourable consistency.
- Once the cake is completely cool, drizzle the maple glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a simple white plate. Enjoy it warm or at room temperature, perfect for a cozy dessert or afternoon treat.
Notes
- For added texture, consider folding in some chopped nuts or crystallized ginger into the batter before baking.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake pairs wonderfully with a cup of tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Ginger Maple Cake