Description
Delight in these moist and flavorful Orange Ginger Honey Cakes, a perfect blend of zesty citrus and warm spice sweetened naturally with honey and brown sugar. These easy-to-make cakes feature a tender crumb enriched with Greek yogurt and fresh orange juice, ideal for teatime or a light dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1/2 cup plain Greek yogurt or sour cream
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a muffin tin or a mini bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and salt until evenly combined.
- Cream Butter and Sweeteners: In a larger bowl, beat the softened unsalted butter with honey and brown sugar until the mixture becomes light and fluffy, ensuring good aeration.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Then stir in the freshly squeezed orange juice, orange zest, and the Greek yogurt or sour cream until the batter is smooth and homogeneous.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently and just until incorporated. Be careful not to overmix to maintain the cake’s tender texture.
- Fill the Pan: Spoon the batter into the prepared muffin tin or mini bundt pan cavities, filling each about two-thirds full to allow room for rising.
- Bake: Place the pan in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Serve: Once cooled, dust the cakes lightly with powdered sugar if desired, and serve as a charming dessert or snack.
Notes
- You can substitute Greek yogurt with sour cream for a slightly tangier flavor.
- Freshly squeezed orange juice and zest provide the best flavor but bottled juice can be used in a pinch.
- Do not overmix the batter to keep the cakes light and tender.
- These cakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a vegan alternative, replace butter with plant-based margarine, eggs with flax eggs, and ensure yogurt is non-dairy.
