Prepare to embark on a culinary journey that will transform your kitchen into a haven of warmth and irresistible aroma! This Ginger Crumb Cake with Butter Sauce isn't just a dessert—it's a slice of pure comfort that promises to tantalize your taste buds and transport you to a world of sweet, spicy bliss. With its golden-brown crumb, rich butter sauce, and a perfect balance of ginger's warmth and sweetness, this cake is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup brown sugar for topping
- 1/4 cup butter for sauce
- 1/2 cup sugar for sauce
- 1/4 cup heavy cream for sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine all-purpose flour, sugar, ground ginger, baking powder, baking soda, and salt. Whisk the dry ingredients thoroughly to ensure even distribution of spices and leavening agents.
- In a separate bowl, cream the softened unsalted butter until smooth. Add buttermilk and eggs, beating until the mixture is well combined and slightly fluffy.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. For the crumb topping, sprinkle brown sugar evenly over the surface of the batter.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
- While the cake is baking, prepare the butter sauce. In a small saucepan, combine 1/4 cup butter, 1/2 cup sugar, and heavy cream. Heat over medium heat, stirring constantly until the mixture is smooth and begins to simmer.
- Remove the cake from the oven and let it cool for 10-15 minutes. Poke several small holes across the top of the warm cake using a fork.
- Slowly pour the warm butter sauce over the cake, allowing it to seep into the holes and across the surface. This will add moisture and enhance the cake's flavor.
- Allow the cake to cool completely before serving. The sauce will continue to absorb into the cake, creating a rich, moist dessert.
- Slice into 10 equal servings and serve at room temperature. Optional: Dust with powdered sugar or add a dollop of whipped cream for extra indulgence.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test—if it comes out clean with a few moist crumbs, your cake is perfectly baked.
- Sauce Absorption Trick: Poking holes in the warm cake allows the butter sauce to penetrate deeply, creating a more moist and flavorful dessert.
- Make Ahead Friendly: This cake actually tastes better the next day as the flavors continue to meld and the sauce further moistens the cake.
- Serving Suggestions: For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream to complement the ginger's warmth.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
