Three-Ginger Buttermilk Spice Cake With Brown Sugar Glaze
From chef Andrew Schloss
12 serving(s)3 cups sifted cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons powdered ginger
2 teaspoons freshly grated gingerroot
1 tablespoon finely chopped candied ginger
6 ounces ( 3/4 stick) softened unsalted butter
1 teaspoon vanilla
1 1/4 cup dark brown sugar
1 cup sugar
3 eggs
1 1/2 cups buttermilk
1/2 cup light brown sugar
2 tablespoons milk
1 tablespoon butter
1/4 teaspoon vanilla
1/2 teaspoon instant coffee powder
Preheat oven to 350 degrees. Grease a 10-inch Bundt or tube pan with spray oil or butter. Set aside.
Sift flour with the baking soda, salt and powdered ginger. Toss in the freshly grated ginger and the chopped candied ginger.
In the large bowl of an electric mixer, cream the butter. Add the vanilla and sugars, and beat at high speed for 2 minutes, scraping the bowl as necessary to keep the batter smooth.
Add the eggs one at a time and beat until incorporated. On low speed add the dry ingredients in three additions alternately with the buttermilk in two additions. Beat until smooth.
Pour this batter into the prepared pan and bake for 1 hour, until the cake shrinks slightly from the sides of the pan and a tester comes out with just a few crumbs clinging to it.
Let the cake cool in the pan on a rack for 15 minutes. Invert on to a rack, remove pan cool the rest of the way. When cool, prepare the following icing and drizzle over the top:
In a heavy saucepan, mix the brown sugar with the milk until blended. Heat over moderate heat until the sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and stir in the butter, vanilla and coffee powder. Pour this glaze by the spoonful over the top of the cake, allowing it to run down the sides in rivulets.
