Monday, September 20, 2021

Honey-Ginger Sour Cream Cake ~ #TheCakeSliceBakers

The honey and ginger in this Honey-Ginger Sour Cream Cake just pair stogether so perfectly, providing a sweet and spicy baking 
match made in heaven. The lemon and honey syrup adds a wonderful stickiness to the cake and the addition of
some candied ginger adds a nice textural element.




The Cake Slice Bakers are baking through Little Everyday Cakes by Candace Floyd in 2021. This is our ninth month of baking through this book, which focuses on recipes for smaller cakes. Smaller cakes mean that you are able to, in most cases, consume them in a day or two which ultimately leads to less waste.




We are are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Honey-Ginger Sour Cream Cake, Kahlua Cake, or Maple Cake with Maple Frosting.  I'm a big fan of anything with ginger in it so I chose the Honey-Ginger Sour Cream Cake.




I've said it before, and at the risk of sounding repetitive I'll say it again, the cakes in this book are really simple to put together. If you make sure you grab the butter and the eggs out of the refrigerator to let them come to room temp, then you should have no problem prepping and getting the cake in the oven in 30 minutes or less. Mine did take a little longer to bake than the book said so I have adjusted my recipe, but keep an eye on it just in case your oven runs hotter than mine. As I love ginger I decided to add some uncrystallized (which just means it has no sugar coating) candied ginger.  It was a delicious addition to the cake and really punched up the ginger taste. My cake did seem to sink a little in the middle, even though it was fully cooked - not sure why this happened, but it still tasted good. The glaze brushed on to the top of the cake was also good, although I would call it more of a syrup than a glaze since it totally seeps into the cake, leaving very little trace of it on top.

Honey-Ginger Sour Cream Cake

Ingredients
Cake ~
  • 150g (1¼ cups) all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 115g (¾ cup) butter, softened
  • 100g (½ cup) sugar
  • 170 ml (½ cup) honey
  • 2 eggs, at room temperature
  • 180g (¾ cup) sour cream or plain yogurt, room temperature
  • 15 ml (1 tablespoon) lemon juice
  • 1 teaspoon lemon zest
  • 70g (½ cup) uncrystallized candied ginger, finely chopped
Glaze ~
  • 65 ml (3 tablespoons) honey
  • 15 ml (1 tablespoon) lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
Preparation
  1. Preheat the oven to 165℃ (325℉).
  2. Line a 20cm (8-inch) square cake pan with parchment paper, then spray with baking spray.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, and ginger.
  4. In the bowl of a stand mixer fitted with the beater blade, add the softened butter and mix at medium-high speed until creamy.
  5. Add the sugar and beat until light and fluffy, about 5 minutes.
  6. Add the 170ml (½ cup) honey and beat until smooth.
  7. Add the eggs one at a time, beating well after each addition (the batter may looked curdled, but it will come back together with the addition of the flour).
  8. Turn the mixer down to low and add the flour and the sour cream in alternate batches, starting and ending with the flour, beating until just blended.
  9. Add 15 ml (1 tablespoon) lemon juice and 1 teaspoon lemon zest, and beat for 30 seconds.
  10. Add the chopped candied ginger, and using a spatula, gently fold in into the batter.
  11. Bake the cake for 40-45 minutes, until a cake tester inserted into the center comes out clean and the top of the cake is a deep golden brown.
  12. Place the cake pan on a wire rack and allow to cool (the cake will shrink slightly in width and height - after it is cool you can remove the cake and place it on a serving plate or leave it in the pan).
  13. While the cake is cooling, make the glaze by placing the 65 ml honey 3 tablespoons) and the 15 ml (1 tablespoon) lemon juice in a glass measuring cup, then microwave for 20 seconds. 
  14. Stir well and add the vanilla and remaining lemon zest, stir well.
  15. Spread the glaze over the cake with a pastry brush or the back of a spoon.




Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.





It is a new year and a new book - Little Everyday Cakes - and our choices for September 2021 were ~ 


Honey-Ginger Sour Cream Cake
All That's Left Are The Crumbs
A Little Bit of All Right


Kahlua Cake
A Day in the Life on the Farm
Culinary Adventures with Camilla
Camille Cooks


Maple Cake with Maple Frosting
Karen's Kitchen Stories




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