Imagine a cake so deliciously unique that it defies gravity and tantalizes your taste buds with every heavenly bite! This High Altitude Vanilla Ginger Cake isn't just a dessert—it's a culinary masterpiece perfectly crafted for bakers who love to challenge the limits of altitude and flavor. With its delicate balance of warm ginger, rich vanilla, and a sprinkle of magical ginger sugar, this cake promises to transform your baking experience from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/4 cup ginger sugar for topping
Instructions
- Preheat your oven to 325°F (165°C), which is adjusted for high altitude baking to prevent over-rising and collapsing.
- Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt until thoroughly combined and free of lumps.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Mix in the vanilla extract, blending until smooth and fully integrated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined to prevent overmixing.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes to stabilize its structure.
- Carefully turn out the cake onto a wire rack and sprinkle the ginger sugar evenly over the top while still warm.
- Allow the cake to cool completely before slicing and serving, which helps set the texture and allows flavors to develop.
Tips
- Temperature Matters: Always use an oven thermometer to ensure accurate high-altitude baking temperatures.
- Moisture is Key: High-altitude environments can dry out baked goods quickly, so be precise with liquid measurements.
- Reduce Leavening: The lower air pressure at high altitudes can cause cakes to rise too quickly and collapse, so slightly reduce baking powder.
- Room Temperature Ingredients: Ensure eggs, butter, and buttermilk are at room temperature for better ingredient integration.
- Don't Overmix: Mix the batter just until ingredients are combined to prevent a tough cake texture.
- Cool Carefully: Allow the cake to cool in the pan briefly before transferring to prevent structural breakdown.
- Ginger Sugar Tip: Sprinkle the ginger sugar while the cake is still warm to help it adhere and enhance flavor absorption.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 110mg
