2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk*
1/3 cup real maple syrup**
1 tablespoon maple flavoring
1 tablespoon freshly grated orange zest
1/3 cup powdered sugar
1/2 teaspoon freshly grated orange zest
2 to 3 teaspoons water
Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
Combine flour, brown sugar and ginger in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture in bowl.
Combine buttermilk, maple syrup, egg, maple flavoring and 1 tablespoon grated orange zest in another bowl. Add buttermilk mixture to crumb mixture in bowl; mix just until combined.
Spread batter into prepared pan; sprinkle with reserved topping mixture. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine powdered sugar, 1/2 teaspoon orange peel and enough water for desired spreading consistency in bowl. Drizzle over cooled cake.
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.
**Substitute maple-flavored pancake syrup.
Ginger is used in cooking around the world to give a flavor boost to both baked goods and main dishes. Fresh gingerroot is a component of Indian curries and Asian stir-fries. In the United States we use mainly the dried ground form in baking products such as gingerbread, cookies and muffins. Dried ground ginger is not a recommended substitute for fresh gingerroot.