2. Scrape down the sides of the bowl and stir the flour mixture into the butter mixture in 3 additions, alternating with 2 additions of buttermilk; do not overmix.
3. Pour the batter into the prepared pan and bake until a wooden skewer inserted in the center of the cake comes out with a few moist crumbs clinging to it, about 50 to 60 minutes. Transfer the pan to a wire rack and allow the cake to cool for 1 hour. Place a plate on top of the cake pan, invert the cake, and remove from the pan.
4. Bring the apple cider to a boil in a small saucepan over medium-high heat; boil until the cider is syrupy and reduced to about ¼ cup, 15 to 20 minutes. Sift the confectioners’ sugar over the reduced cider and whisk until smooth. If the glaze is too thin, add up to 2 tablespoons additional confectioners’ sugar, 1 tablespoon at a time. Drizzle the cake with the glaze and sprinkle with the crystallized ginger.
Makes 8 to 10 servings
Photo by Albert Elbilia
Originally published in Organic Gardening magazine, December 2013/January 2014