THB: June 2014 ~ Ginger-Trio Gingerbread

 

We at The Home Bakers (THB) are baking our 36th cake from

Coffee cakes by Lou Seibert Pappas

what I like about this cake is that
everything is whipped up by hand using only
a whisk and spatula!
and as you can see...
I totally forgot about the candied ginger
which I chopped up and left chilling in the fridge
... we almost have to rename this Ginger-Duo instead of Trio! 

Ginger-Duo Gingerbread with cream cheese frosting topped with

candied ginger!!

So its a Trio afterall!

Active Time:  10 Minutes, Total Time:  45 Minutes, makes one 9-inch cake

With fresh, ground, and candied ginger, this cake exudes a zingy spiciness for a perfect mating with a cappucino, a mocha, or a Viennese Roast coffee.

RECIPE INGREDIENTS 5 tablespoons unsalted butter, melted 2 tablespoons fresh grated ginger 1/2 cup honey 1/2 cup molasses (be careful of the various molasses that you use) 1/2 cup plain low-fat or regular yogurt 1 egg 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon dry mustard 1/2 teaspoon ground all spice 1/2 teaspoon ground cinnamon 1/3 cup chopped candied ginger Whipped cream or frozen yogurt, for serving (optional)

DIRECTIONS

Preheat the oven to 375 degrees F. Grease and flour a 9-inch springform or round pan.  In a large bowl, mix together the butter, fresh ginger, honey, and molasses. Mix in the yogurt and egg until smooth.  In a separate bowl, stir together the flour, baking soda, salt, ground ginger, mustard, allspice, and cinnamon.  Add to the batter and mix until blended. Pour into the prepared pan and sprinkle with candied ginger.  Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool 5 minutes on a rack, then turn it out onto the rack.  Serve warm or at room temperature, cut in wedges, and topped with whipped cream, if desired.