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!).
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 fromFine 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
- Preheat oven to 350F.
Grease a 10 cup Bundt pan with vegetable shortening and flour. Tap out excess flour and set pan aside.
- Sift together the flour, baking powder, salt, baking soda,
ginger, cinnamon, nutmeg, and allspice.
- In a small bowl, combine the molasses with the brewed
- 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.
- 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.
- 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.
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
- 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.