Ginger breakfast cakes with quick strawberry jam

10
9
9
SmartPoints® value per serving
Total Time
47 min
Prep
12 min
Cook
20 min
Serves
8
Difficulty
Easy
These sweet and spiced little cakes are infused with the flavor of ginger and baked to perfection before being drizzled with a hot strawberry jam sauce. When preparing the dough for the ginger breakfast cakes, you want to be sure not to over mix the batter, as this will leave it tough and difficult to work with. Strawberries are available year-round, but the ones you find at farmers' markets and pick-your-own farms in the spring and early summer have unbeatable flavor and a deep red color. Store fresh strawberries in a single layer in a paper towel–lined open container for up to 4 days.

Ingredients

all-purpose flour

1¼ cup(s)

whole wheat flour

½ cup(s)

sugar

6 Tbsp

baking powder

2 tsp

table salt

¼ tsp

crystallized ginger

cup(s), minced

unsalted butter

cup(s), cold, cut into small pieces

egg(s)

2 large

low-fat buttermilk

cup(s)

vanilla extract

1 tsp

strawberries

1 pound(s), hulled and chopped

fresh lemon juice

1 Tbsp

Instructions

  1. Preheat oven to 400°F. Line large baking sheet with parchment paper.
  2. Whisk together all-purpose and whole wheat flours, 3 tablespoons of sugar, baking powder, and salt in medium bowl. Stir in ginger separating the pieces with your fingers. With pastry blender, cut butter into flour mixture until butter is size of small peas.
  3. Whisk together eggs, buttermilk, and vanilla in small bowl. Add to flour mixture and stir just until moistened; do not overmix.
  4. Turn dough out onto prepared baking sheet. With floured hands, pat dough into 8-inch disk about 1 1/2 inches thick. With floured knife, cut dough into 8 wedges (do not separate wedges). Bake until cakes just begin to brown, about 20 minutes.
  5. Meanwhile to make jam, combine strawberries, remaining 3 tablespoons sugar, and lemon juice in medium saucepan and set over medium heat. Cook, stirring occasionally, until sugar dissolves, 1–2 minutes.
  6. Increase heat to medium-high. Cook, mashing strawberries with potato masher or back of wooden spoon, until jam is thickened and bubbling, about 10 minutes. Transfer to shallow bowl to cool slightly. Serve jam with breakfast cakes.
  7. Serving size: 1 cake and 1/4 cup jam

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