Ginger Spice Snack Cake

Fresh grated ginger root is a lovely addition to baked goods in the fall and winter. This is a delicious snack cake you want on your counter to munch on with that afternoon cup of tea or coffee. It has all the tastes and flavors of autumn. I hope you enjoy it as much as I do!

Dry ingredients:

240g (2 cups) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon black pepper

2 teaspoons dry ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

Wet ingredients:

130g (3/4 cup) neutral oil

2 eggs large

160g (3/4 cup) brown sugar

2 tbsp ginger root, grated finely

3/4 cup (150g) fresh orange juice

2 tablespoons sour cream

Preheat oven to 350°F. Grease a 9 inch round or 9X9 square pan. In a large bowl, whisk the flour, baking soda, baking powder, pepper, dry and grated ginger, cinnamon, nutmeg, and salt and set aside. In a separate bowl, whisk the wet ingredients together – oil, sugar, eggs, vanilla, orange juice and sour cream. Add the dry ingredients to the wet mixture in batches, mixing well with a spatula after each addition. Mix just until no streaks remain, do not overmix. Pour the batter into the prepared cake pan. Bake for 45 to 55 minutes. Once cooled, serve with a cup of hot chai or coffee!

Variations –

This cake is wonderful topped with your favorite streusel toppings.

Add sliced almonds or chopped walnuts for a crunch.