Cinnamon Ginger & Amaretto Brown Butter Sponge Cake
Once again I have the rare opportunity to write in complete silence. This time is early morning and I opened the window curtain just enough to let some sun pour in and warm me up. The rays are barely reaching my shoulders and it’s like having a warm blanket thrown around me. Needless to say, everyone is still sleeping here as I write.
If there’s something about this that has to do with this spiced warm cake is that it’s the only thing I should, would and need to be eating right now. These past weeks have been pretty hectic with different food projects outside the blog and my heat is exploding with gratitude. I’m definitely longing for my cook-(eat)-shoot-post and interacting with all of you though, and since I finally got the time to sit down and write this recipe, I know a little hexagon of this flavorful spiced cake would be the perfect way to expand my quiet and warm morning feeling that I’m sure would end at any minute now.
The first time I made this cake I was in awe, mainly because I’m not a big fan of 1) unfrosted cakes and 2) spiced cakes. But since I made this as a sponge cake, it turned out very soft and moist. And I balanced out the spice mix just to warm you up. You will not have that strong in-your-face spice slap that, for me, can be too strong, especially for an unfrosted cake. Maybe those kind of strong flavors will work better on a layered cake with a cream cheese frosting, but here subtle was way much better.
If you remember, the first time I made this spiced cake it was full with the warm spices spectrum. It had cinnamon, ginger, all spice, cloves, and cardamom. This time I wanted it nuttier so I just used cinnamon and ginger as the spices, used almond extract besides vanilla and soaked it in an amaretto syrup. That touch of almond was everything!
If you don't have this honeycomb cake pan, you can use a 9” regular cake pan, just start checking it during the last 5 to 10 minutes of baking and adjust the time accordingly. If you do have this pan, remember to spray it plenty with baking spray to prevent the cake batter from sticking to the pan.
Bake this cake and have a bit every time you need zen, even if the world around you is a complete chaos : )
Recipe notes
The base of this recipe is just a typical sponge cake. That’s why you don't mix eggs with softened butter but with sugar. Once the eggs and sugar have aerated, you need to do the following step very gently, like when you are incorporating the flour, in order to not deflate the mixture too much.
I add cardamom to the traditional spice mix for something different. If you don't have cardamom you may use nutmeg as well, or use both if you prefer.
I have this specialty honeycomb cake pan but you may use a regular 9” cake pan. If using a Bundt pan you probably will need to bake for a little longer. Test your cake at 25 minutes and see from there.
The brown butter is completely optional but it definitely adds some nutty notes to the cake. To make it, just melt the butter in a saucepan over low heat. Let it sizzle until foam starts to form on top. When foam starts rising retire form heat for a few seconds, then return to burner. Let the butter cook for a few minutes more, retiring the butter from heat when it’s cooking to rapidly prevent burn. When the butter looks brown and your kitchen starts to smell like popcorn the brown butter is ready. Be careful not to burn the butter. The whole process should take about 5 minutes.
Cinnamon Ginger & Amaretto Brown Butter Sponge Cake
Ingredients
Cake
◯ Butter – 4 TBSP
◯ Vegetable oil – 2 TBSP
◯ Eggs, at room temperature – 3
◯ Raw sugar – 1 cup
◯ Dark brown sugar – ½ cup
◯ Unbleached all purpose flour – 2 ½ cups
◯ Ground cinnamon – 2 Tsp
◯ Ground ginger – 1 ½ Tsp
◯ Baking Powder – 1 Tsp
◯ Fine sea salt – ½ Tsp
◯ Almond extract – 1 Tsp
◯ Pure vanilla extract – 1 Tsp
◯Coconut milk – 6 oz
Amaretto Soaking Syrup
◯ Raw sugar – ½ cup
◯ Water – ½ cup
◯ Amaretto liquor – ¼ cup
◯ Dash of cinnamon
Details
Yield:
a 9” specialty cake pan
Total time:
50 minutes
Active time:
20 minutes
Equipment:
stand mixer or handheld electric mixer, specialty or 9” cake pan, baking spray, pastry brush
Steps
To make the sponge cinnamon ginger brown butter cake:
Preheat oven in 350°.
In a small saucepan cook the butter until brown (see notes). Add the oil, strain it and set aside to cool down.
In the bowl of a standing mixer with the whisk attached or using an electric mixer with the whisk attached, beat the eggs with the sugars in high speed for 8 minutes (level #8 in the Kitchen Aid).
In the meantime, combine flour with the cinnamon, ginger, baking powder and salt. Mix with a hand whisk.
When the 8 minutes are up, add the almond and vanilla extract to the egg sugar mixture and whisk for an extra minute. Stop whisking and retire from mixer.
Add about ⅓ of the flour mixture to the eggs/sugar bowl. Very gently incorporate the flour into it, using more of a folding stroke rather than a beating one. Add another ⅓ of the flour and repeat the process, finishing with the last ⅓ of flour.
Dump some of the flour/egg mixture into the butter/oil saucepan. Mix and combine until it’s incorporated, about 2 minutes. Transfer to the flour/egg mixture bowl and gently mix everything together, remembering to do it more in a folding motion rather than beating vigorously. When the batter seems smooth and incorporated, add the coconut milk and gently combine for the last time until the batter has absorbed the milk.
Pour batter into prepared pan (see notes). Place in the oven and bake for 20 to 25 minutes, until you insert a toothpick in the center of the cake and it comes out clean. Retire from oven and let it cool a bit before turning the pan on a plate to remove the cake. Brush the amaretto soaking syrup and sprinkle some powdered sugar on top if desired.
To make the amaretto soaking syrup:
In a small saucepan combine sugar and water and bring to a simmer in medium heat. After the sugar has dissolved completely, cook for one minute. Retire from heat and add the amaretto and cinnamon. Return to heat and just mix and heat for 20 seconds. Retire from heat and brush surface and sides of the cake with it.
