Maple Syrup Gingerbread
(from saymyname’s recipe box)
Source: In 'Cake Keeper Cakes' by Lauren Chattman
Serves 9 peopleIngredients
- Cake:
- 1 large egg yolk
- 1/4 cup pure maple syrup
- 1/2 cup buttermilk
- 1 1/3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 6 tablespoons sugar
- 1 cup dried blueberries
- Icing:
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
Directions
-
Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess.
-
Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
-
Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
-
Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
-
With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
-
Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
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After the last addition, mix for 30 seconds on medium speed.
-
Stir in the blueberries.
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Scrape the batter into the prepared pan and smooth the top with a spatula.
-
Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
-
Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
-
Icing- Whisk together the lemon juice and powdered sugar.
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Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
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Let stand until the icing firms up, about 30 minutes.
-
Cut into 9 squares and serve.
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Store uneaten cake in a cake keeper.