My Mormor would serve this cake with honey drizzled on top -- so good!

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I will be the first to say it—I was not like other little boys growing up. The interests I had were not “normal” for a boy of five. I loved books and I never played with toys. I did have one major weakness, however: antiques. I just loved anything old. I think it was because my Mormor and Great Aunt were always telling stories of the good old days. What I loved the most was getting up bright and early on a Saturday morning and going to a flea market or antique fair with Mormor. She wasn’t an expert, but she would always have stories to tell about the things we saw. “Oh, I used this in the kitchen when I was a little girl.” I would listen with big ears to all these stories about gadgets, strange kitchen things, and old children’s books. There was always a few things I was looking for. I collected old glass Christmas ornaments, coffee pots, and books. I had a shelf in my room where I placed all my treasures for the world to see. Well, that is, for anyone who would come to our home. But I would only let one person at a time into my room to view the wonders. I guess I didn’t want a scene. For a time I wanted to run a museum when I grew up. Can you imagine? A Sweet Paul museum with ornaments, coffee pots, and books? Priceless. Mormor would always bring a snack on our outings—a nice cake and a thermos with something hot or cold. She would always wrap the cake pieces in parchment paper. This simple ginger coffee cake was always my favorite on our outings.


You will need:

¾ cup butter, at room temperature

1 cup sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon grated ginger

¼ cup finely chopped crystalized ginger+extra for serving

honey, for drizzleing 

  1. Preheat oven to 350°F.
  2. Cream butter and sugar in a bowl, and add the eggs 1 at a time.
  3. Stir in sour cream and vanilla.
  4. Add flour, baking powder, and ginger, and stir until the batter is smooth.
  5. Spoon into a well-greased 9” cake tin.
  6. Bake until golden, about 60 minutes.
  7. Cool on a wire rack.
  8. Serve with crystalized ginger and a drizzle of honey on top.


Photography by Ellen Silverman

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