Fresh Ginger Cake

Adapted from Ready for Dessert by David Lebovitz, page 42, or Epicurious

4 ounces fresh ginger
1 cup mild molasses 
1 cup sugar
1 cup vegetable oil
2 1/2 cups flour 
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
1/2 teaspoon ground black pepper 
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1. Preheat over to 350°F. Put rack in the center of the oven. Grease 9" springform pan.
2. Peel, slice, and chop the ginger very fine with a knife, use a grater, or food processor. 
3. Mix together the molasses, sugar, and oil in a large bowl.
4. In another bowl, sift together the flour, cinnamon, cloves and black pepper and set aside.
5. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
6. Gradually whisk the dry ingredients into the batter.
7. Add the eggs, and continue mixing until everything is thoroughly combined.
8. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean.
9. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
10. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. 

Two words.  Whipped cream.

Cinnamon Crumb Cake Muffins

Crumb topping:

1/2 cup flour

1/2 cup brown sugar

2 t. cinnamon 

pinch of salt

1/4 cup of melted butter

Mix flour, brown sugar, cinnamon and salt for the topping.  Add the melted butter and mix again until you have large and small bits. Set aside.

Cinnamon swirl:

1/2 cup brown sugar

2 t. cinnamon

Set aside.

Muffin batter:

1/2 cup browned butter, cooled

3 T. oil

1 cup sugar

2 eggs

2 t. vanilla

1/4 cup buttermilk

1/2 cup sour cream

2 cups flour

1 T. baking powder 

1/2 t. baking soda

1/2 t. salt

Preheat oven to 350 and line muffin tins with liners. 

Whisk browned butter, oil and sugar until dissolved.  Stir in eggs, vanilla, buttermilk and sour cream.  Whisk in baking powder, baking soda, salt and flour.  

Scoop 2 T. muffin batter into muffin cups, followed by 1 T. of brown sugar and cinnamon mixture on top of that.  Top with 2 T. of muffin batter and add the crumb topping.  Bake for 23-25 minutes.  Dust with powdered sugar.