No buttermilk? Use regular milk, and substitute 1 tablespoon white vinegar for 1 tablespoon of the milk.
Photo: Randy Mayor
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Meet Matisse
To read more of Matisse's remarkable story and cooking insights, see her blog: Matisse's Kitchen.
We asked Matisse Reid, our favorite 11-year-old foodie, to bake up a snack cake. Here’s her report. —Phoebe Wu
“Today I made a sweet treat called Sticky Ginger Cake. Before you begin, you will want to gather all the ingredients together, as you might not have some of them on hand. The ginger in this cake really balances out the richness from the sweet glaze, which is a nice addition at the end. I had not cooked with molasses before, but I really enjoyed it in this recipe. I also used a round cake tin instead of a square pan, which worked really well and gave us nice, thin wedges—just make sure to watch the cake closely as it bakes so it doesn’t overcook. Although this recipe is one of the more complicated cakes I have ever made, follow the recipe and you will do just fine. This cake turned out really well for me and is nice and moist—definitely worth the work!”
THE VERDICT
- Bailey (age 11) He said, “It tastes good!” 8 out of 10
- Fraanz (age 7) I guess my brother likes ginger. 2,000 out of 10
- Matisse It was like a party in my mouth! 10 out of 10
View Recipe: Sticky Ginger Cake
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