Gingerbread Snack Cake | America's Test Kitchen

Ingredients

• 2¼ cups (11¼ ounces/319 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon unsweetened cocoa powder
• ½ teaspoon table salt
• ½ teaspoon pepper
• ½ cup buttermilk
• ½ cup room-temperature brewed coffee
• ¼ cup orange marmalade
• 8 tablespoons unsalted butter, softened
• 1 cup (7 ounces/198 grams) granulated sugar
• 3 large eggs
• 2 tablespoons finely chopped crystallized ginger
• 1 cups sweet sorghum syrup
• ½ cup vegetable oil