Description
Ginger and clove scented cake with warm notes of cinnamon.
Ingredients
- 2-¼ cups All-purpose Flour
- ¼ cups Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoons Nutmeg
- ¼ teaspoons Ground Cloves
- ½ teaspoons Orange Zest
- ½ cups Salted Butter, Softened
- ½ cups Dark Brown Sugar
- ½ cups Granulated Sugar
- 2 whole Large Eggs
- 1 cup Plain, Fat-free Yoghurt
- ½ cups Water
- Cream Cheese Frosting, As Needed
Preparation
Preheat oven to 350°F. Grease two 9-inch round baking pans well with melted butter, then lightly dust with flour. Shake out excess.
In a bowl whisk flour, corn starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and orange zest well. Set aside.
In the bowl of a stand mixer, beat butter, dark brown sugar and sugar until light and creamy. Add eggs. Beat for about 4 minutes at high speed.
In a measuring cup, whisk yoghurt and water.
With mixer on low speed, beat in flour mixture to the batter, in two additions, alternating with the yoghurt mixture, until combined. Scrape the bowl in between while mixing.
Pour the batter into prepared cake pans. Bake in preheated oven for about 25–30 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to cool in the pans for 5 minutes. Invert the cakes onto wire racks to cool completely.
Frost with cream cheese frosting. Decorate as desired.
