GINGER COFFEE CAKE

Nowadays a cake is a must for any occasion, such as for birthday, wedding or parties. This Ginger Coffee Cake is good for small gathering or just to satisfy your sweet tooth.   It is a typical cake recipe whereby you beat sugar and butter until light and thick.   In this recipe I have used only half a cup of butter,  additional coffee and  yogurt to moisten the batter.  In case you don't like coffee, you can add very strong tea instead.

We love the kick of heat the ginger brings to this Ginger Coffee Cake.  If ground ginger is not available  you can substitute it  with  3/4 in of  grated fresh ginger that would work too. In future, would  double up the ground ginger since the  ginger flavor was still quite subtle.   Love a fierce gingerly flavor in my cake so am not adding any spice, anything else is a mere distraction

Drizzle over your favorite icing on top of the cake  but I like to keep it simple.  Embrace the ginger. It can only make you feel better. And what are your other favorite ginger recipes at this time of the year?

GINGER COFFEE CAKE
Yield  :  16 servings

250 g plain flour
120 g  butter
180 g castor sugar
1  tsp baking powder
1/2  tsp baking soda
1  tsp vanilla essence
2 tsp ground ginger
1/2 cup  yogurt (I used Chobani)
1/2 cup hot strong coffee
3 eggs

DIRECTIONS

Sift flour, baking soda, ground ginger  and baking powder.  Preheat oven @ 170 C and grease 9 in cake pan.

Beat butter and sugar until light and  thick.

Add one egg at a time, beating  well  after each addition.  Add in vanilla essence. and yogurt.

Mix in flour little by little alternating with coffee, stir until well mixed.

Spoon mixture into prepared pan,  level top with spatula.

Bake for  35-45  minutes or until a skewer inserted comes out clean.

Sit in pan for 10 minutes  run a knife around the edge of pan  to release the cake before transferring onto rack to cool.

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