Ginger adds zing to this moist cake perfect for dessert or afternoon coffee.
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2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoon ground ginger
2/3 cup cold Land O Lakes® Butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/3 cup maple syrup
1 large Land O Lakes® Egg
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
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.
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 zest, and enough water for desired spreading consistency in bowl. Drizzle over cooled cake.
Maple syrup is for more than just pancakes, although we love it there too. It add sweetness and flavor to breakfast and baked goods.