DAVID LEBOVITZ'S FRESH GINGER CAKE

David Lebovitz's Fresh Ginger Cake image

This deeply moist ginger cake is adapted from David Lebovitz, the former pastry chef at Chez Panisse in Berkeley, Calif., who included the recipe in his cookbook, "Room for Dessert." It's the sort of cake that gets better - its flavors a bit more complex, its crumb a bit more tender - with time. It's also incredibly easy to make, and it doesn't require any special equipment - just a bowl, a saucepan, a whisk and a cake pan. Enjoy it with a cup of hot tea or a bit of bourbon (or both). We bet you won't leave a single crumb behind.

Provided by Amanda Hesser

Categories cakes, dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 10

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Ingredients

1 cup mild molasses
1 cup sugar
1 cup neutral oil
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Steps:

Position rack in center of oven. Heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of fine parchment paper.
Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into prepared cake pan, and bake for about 1 hour, until top of cake springs back lightly when pressed or until a toothpick inserted into center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
Cool cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack, and peel off parchment paper.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams