Sometimes I clean around here, and though that doesn’t happen as often as it should, when it does, I’m always a little OCD about the place smelling like it was cleaned. If I can smell it, it’s right, and so from time to time, the bleachy, VIMy, ammonia smells are a little more prominent than they need to be. It’s momentarily satisfying – it’s the way I let Nick know that I don’t always do almost nothing around here. And then I hate it, so baking happens, because spices and vanilla and sugar cover up the smell of cleaning stink and make an apartment feel like home.
Tonight the evening light was golden, and though we’re well into spring, it doesn’t feel too late for cake. The warm glow through the trees seemed to call for something yellow and spicy, and this cake is it. Well, maybe not yellow. Golden, I guess, but definitely spicy. Perfect for brunch or tea.
Ginger spice cake
- 2 1/2 cups all-purpose flour
- 2 cups brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. finely ground white pepper
- 1 1/4 cups plain yogurt
- 2/3 cup vegetable or canola oil
- 2 eggs, beaten
- 1 tsp. vanilla
Preheat oven to 375°F.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and pepper. Mix well.
In a separate bowl, combine yogurt, oil, eggs, and vanilla.
Pour wet ingredients into dry ingredients, and combine until wet ingredients are just moistened.
Pour mixture into a greased 9″x13″ pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
Serve warm, with whipped cream or ice cream.