Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories368.7 kcal (18%)
Total Fat17.2 g (25%)
Carbs49.3 g (19%)
Sugars22.7 g (25%)
Protein5.1 g (10%)
Sodium412.6 mg (21%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 350°F. Spray a 9-inch springform pan or cake pan with cooking spray (or grease with softened butter) and sprinkle with a bit of sugar to coat the interior of the pan. Tap out the excess.
Step 2
2 In a medium bowl, whisk together the flour, turmeric, salt, cinnamon, baking powder, and baking soda.
Step 3
3 In a stand mixer fitted with the paddle (or in a large bowl with an electric hand mixer), beat together the butter, brown sugar, molasses, and fresh ginger until the mixture is light, fluffy, and the color of a very pale latte, 3–4 minutes. (Periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.)
Step 4
Add the eggs, one at a time, until the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. It might look a little broken or separated, but the mixture will come together, promise.
Step 5
5 In a medium bowl, combine the buttermilk and oil. With the mixer on low, beat one-third of the flour mixture into the cake batter, followed by half of the buttermilk mixture. Repeat with one-third of the flour mixture, the remaining buttermilk mixture, and remaining flour
Step 6
6 Pour the cake batter into the prepared pan and scatter with enough demerara sugar to lightly cover the top. Bake, rotating the pan front to back once or twice, until the cake has started to pull away from the sides of the pan, is evenly golden brown on top, and it springs back ever so slightly when pressed, 50–55 minutes. Let the cake cool completely before unmolding on a wire rack if you have one. (If not, just let it cool away from the oven.)
