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.
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Maple syrup is for more than just pancakes, although we love it there too. It add sweetness and flavor to breakfast and baked goods.