Buttermilk Ginger CakeUser Submitted Recipe
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground or grated nutmeg
3 inch-size pieces fresh ginger, to make 1/4 cup
1 1/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, about, at room temperature
Pre-heat oven to 350°F. Generously butter and flour a 9- by 2-inch round cake pan.
Sift together the flour, salt, baking powder, baking soda, and nutmeg. Peel the ginger, making sure to trim away and discard any woody part. In the bowl of a food processor fitted with the chopping blade, chop the ginger with 2 tablespoons of the sugar until very fine.
Combine the ginger, remaining sugar, and butter in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and a handheld electric mixer. Cream the mixture at medium-high or creaming speed until pale and fluffy, for 3 to 5 minutes, scraping the bowl with a rubber spatula two or three times. Add the eggs, one at a time, and beat 30 seconds after each addition. Add the vanilla extract and mix well. Reduce the mixer to low speed. Add the flour and spices, alternately with the buttermilk, mixing only for a few seconds until blended. After the last addition, beat the batter on low speed for 30 seconds, scraping the bowl as needed. If the batter is a little thick, add a little more buttermilk and stir to mix well.
Pour the batter into the prepared pan and spread the top evenly with a spatula. Shake the pan gently to settle the batter. Place the cake on the lower oven rack and bake for 45 to 50 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Remove the cake from the oven, place on a wire rack and cool in the pan for 10 minutes. Run a metal spatula around the inside edge of the pan, then invert the pan onto the rack, tap gently, and remove the pan. Place the cake top side up on the rack and cool completely.
Note: Two generous teaspoons of ground ginger can replace the fresh ginger root, if unavailable.