Wednesday, December 5, 2012

Gingerbread Bundt Cake with Coffee Glaze



A few weeks ago The Everygirl editors asked me share one of my favorite holiday recipes for a feature on their site. The first thing that came to mind was this delicious gingerbread bundt cake.  It reminds me of the gingerbread my grandmother used to make and it's so easy to whip up.  My favorite thing about it is the sweet coffee glaze. It's makes a good breakfast!


I'm sharing the recipe here on my blog today, but you should certainly check out the entire feature (HERE) that includes 4 other baking bloggers and their favorite holiday recipes.  (I can't wait to make those little mince pies from Poires au Chocolat!).


Biscuit.  Always the photobomber.  

There's not a great deal of work involved with this cake.  Just mix up the ingredients, pop it in the oven and pour on some glaze if you like.


A well prepared pan is integral to the cake's simple aesthetic. I like using flour based baking sprays such as Wilton Bake Easy Non-Stick Spray because it greases and flours the pan in one step. It also makes easy work of getting into all the nooks and crannies if you have a bundt pan with lots of detail.



Gingerbread Cake with Coffee Glaze

Yield: One Bundt cake, 12-15 servings                                                                [click for printable recipe]
Adapted from Fine Cooking

2 ½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
¼ teaspoon allspice
1/2 cup molasses (not blackstrap)
1/2 cup strongly brewed coffee
1 ¼ cups unsalted butter, softened
1 ¼  cups light brown sugar, packed
3 large eggs plus, room temperature
2 large egg yolks, room temperature
  1. Preheat oven to 350F.  Grease a 10 cup Bundt pan with vegetable shortening and flour.  Tap out excess flour and set pan aside.
  2. Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice.
  3. In a small bowl, combine the molasses with the brewed coffee.
  4. Cream the butter in a large bowl with an electric mixer on medium speed until smooth. Add the brown sugar and beat until lightened, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently.  Add the flour and coffee mixture alternately, beginning and ending with the flour.  Mix until smooth.
  5. Pour the batter into the prepared pan and smooth top with a rubber spatula. Gently drop the pan onto a work surface two times to remove any air pockets.  Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cake cool in the Bundt pan for 10 minutes.  Turn cake out onto a wire rack and allow to cool until just barely warm.

 Coffee glaze:
1 cup confectioners' sugar
1-1/2-2 tablespoons strongly brewed coffee, or 2 tablespoons instant coffee granules diluted in a small amount of hot water
  1. Combine the confectioners' sugar and coffee in a small bowl.  Whisk until smooth.   Pour glaze over cake.   Drizzle the cake with the glaze and then let cool to room temperature before serving. 

36 comments:

Annie @ Annie's City Kitchen said...

#1, your hair is a-maz-ing and #2 this is EXACTLY the sort of bundt cake recipe I've been looking for. I'm making this immediately. Yum!

Cookbook Queen said...

This is just gorgeous...I LOVE gingerbread can can't WAIT to try it!!

Also, I love your hair.

And your mixing bowl.

And your mantle. The end.

Meagan @ Scarletta Bakes said...

What a sweet, sweet recipe and SUCH a lovely cake! And I agree, your hair looks so pretty!! :)

LiSa said...

I love when it is suggested I eat cake for breakfast! :0) this looks absolutely scrumptious!

Rosa's Yummy Yums said...

Beautiful cake! What a wonderful texture and goregous topping.

Cheers,

Rosa

thyme Sarah said...

I just love gingerbread ANYTHING. I'll bet it is so delicious with the coffee glaze.

Red Star to Lone Star said...

It is hilarious with Biscuit the Photobomber. And he looks so serious!

Eileen said...

Hooray for cake! Who doesn't want a massive slice of gingerbread at this time of year? :)

ThisGirlBlogs said...

This looks incredible!! Will definitely have to check out that feature :)
www.thisbakergirlblogs.com

Emma Gardner said...

I'm so pleased you want to try the mince pies! I've been drooling over this cake for days, it looks wonderful.

Sue said...

Your little sidekick never fails to make me smile:) This bundt cake looks perfect and sounds delicious! I wish I looked this beautiful when I baked:) Time to check out the article...

Alicia said...

Looks so good!!! I love gingerbread and gingersnaps, can't wait to try this. Absolutely love your cake stand!

CouldBeKim said...

This turned out perfect! I love everything gingerbread.

Kim

http://loopsoflavender.blogspot.com/

Liz @ Tip Top Shape said...

Love this! I'd never think to add a coffee glaze!

Haniela said...

What a perfect gingerbread miracle. It looks so heavenly I'd be afraid to cut into it. Joy, Happiness and Love to you.

Rachel @ The Pescetarian and the Pig said...

Your cake even looks perfect when it's just batter in the bundt! How in the world do you do it?!

Rebecca Androwski said...
This comment has been removed by the author.
Colette Just for Foodies said...

Biscuit's a great QA Chief!

Elizabeth@ Food Ramblings said...

coffee glaze- amazing!!!

Loretta E. said...

Love the photobomb! Usually it's kids, love that it's your dog!

This bundt looks amazing.

lornalove said...

Coffee and ginger....DELICIOUS COMBO! Looks devine x

stormylee said...

Love seeing the cute little woofus - he is sooo adorable and I am going to make the bundt this weekend - looks yummy!

Anonymous said...

Cake for breakfast....you are my kind of gal!!!! This looks amazing!

Katrina @ Warm Vanilla Sugar said...

I love this!

Anonymous said...

Hello Heather,

This recipe is right up my alley...love anything with ginger and coffee (never put them together however). I do have a questions semi related to the topic- Christmas and holidays.

Do you have a good recipe for icing that can be used to glue together a ginger bread house? I would be most grateful if you did. Thank you in any case...love frequenting your blog.

Sally - only gluten free baking said...

Thanks for the tip on preparing the pan, bundt cakes are the ones I have most trouble getting out without breaking. Your dog is cute.

Sarah said...

Beautiful photos, and styling on this cake!

Joy @ Baking-Joy said...

This cake looks beautiful :-) I've made a gingerbread bundt cake recently, but my photographs leave a lot to be desired (still learning!)

tunie said...

This looks amazing - I'd like to try it with nutty buckwheat flour - I think it'll be amazing!

Bernadette @ Now Stir It Up said...

You got me with the coffee glaze. Sounds delicious!

Christina said...

for everyone who has actually made this recipe, did anyone else have trouble with the cooking time and subsequently a dry cake? I followed the directions exactly but found I needed to increase the baking time by 7 minutes! Also, my cake was quite dry considering the amount of butter and eggs... any suggestions or ideas as to why??? Anyone else have this issue?

Roasted coffee beans said...

I am planning to give it a try in this Christmas season. It is a good dessert to be served with a cup of coffee in the evening.

Anonymous said...

Just made this cake. What a wonderful blend of favors. The glaze is not too sweet and complements the gingerbread nicely. It is an excellent cake--I followed the directions exactly..it was done precisely at 40 minutes and is very moist. Thanks for a keeper, Heather!

Caroline said...

Wat a gorgeous looking cake!!! I am drooling here!!

Samantha said...

Truly a kids delight…looks terrific!!

Elizabeth said...

Heather I love your bundt cake and I want to make it for New year's eve but I have a question, Why the molasses can't be blackstrap? I can't find molasses here where I live, so I have to do it myself and I just know to make the blackstrap one.
Heather I love your bundt cake and I want to make it for New year's eve but I have a question, Why the molasses can't be blackstrap? I can't find molasses here where I live, so I have to do it myself and I just know to make the blackstrap one.
Btw thank you for this awesome recipe, the coffee glaze sounds pretty yummy.
Greetings from Mexico.

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