Because I have a wise person in my life who taught me to ALWAYS keep fresh ginger in the crisper, this cake can be created using ingredients I typically already have on hand. A combination of fresh and ground ginger give it a kick, while yogurt keeps it rich and moist. The maple-orange glaze makes the not-too-sweet cake lean towards dessert rather than breakfast (though both are encouraged regardless). The cake can be stirred up and baked in less than an hour, and the glaze can be made while it's in the oven. Bonus: It's great the next day, served cold, right out of the fridge. Hopefully you too have a lover-of-ginger in your life who you can thank with this cake. —Claire Benjamin
Place oven rack in the middle position and preheat oven to 350°F. Lightly grease an 8x10-inch cake pan with oil and line the bottom with parchment paper.
In a large bowl, combine yogurt, oil, maple syrup, brown sugar, eggs, and grated ginger. Using an electric mixer on medium, mix until smooth, about 1 min.
Add flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Whisk gently by hand until the batter is fully combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, until the top is golden-brown and a toothpick inserted into the center comes out clean. Allow the cake to cool.
To make the glaze, heat the butter in a medium glass bowl in the microwave until it is just melted. Add the maple syrup, confectioners sugar, and orange zest, and whisk until smooth. The glaze will be runny - add confectioners sugar to thicken if desired. Use a spoon to drizzle the glaze over the cooled cake. Serve immediately or keep in the refrigerator until ready to serve.