Our readers share many of their favorite recipes, and this white gingerbread cake comes from Bea. It’s a lighter take on traditional gingerbread—there’s no molasses—so the result is more like a spiced cake than the dense, molasses-forward classic. It works well for breakfast, a snack, or dessert, and pairs nicely with a light vanilla or caramel drizzle if you want to dress it up.
White Gingerbread Cake Recipe
Topping:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, cut into pieces
Combine the flour, sugar, and butter until the mixture resembles coarse crumbs. Reserve 1 cup of this topping mixture.
Cake Batter:
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground mace
1 large egg
1/2 cup buttermilk
Stir the remaining topping mixture with the cinnamon, baking soda, baking powder, ginger, salt, and mace. Add the egg and buttermilk, mixing until combined to form the batter.
Grease a baking pan and spread 1/2 cup of the reserved topping over the bottom. Pour the batter evenly over that layer, then sprinkle the remaining 1/2 cup of topping across the top.
Bake in a preheated 350°F (175°C) oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before slicing. Serve plain, or drizzle with a simple vanilla or caramel glaze if desired.
Photo By: Virginia Hill