The bite of ginger, the familiar fall fragrances of clove and cinnamon, and the coffee all combine to make a fabulous dessert
This is guaranteed to be the new fall must-have - the bite of ginger, the familiar fall fragrances of clove and cinnamon, and the silky taste of coffee all combine to make a fabulous dessert for afternoon coffee breaks or a seasonal party.
This recipe makes 10 servings
Coffee Gingerbread Cake Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon coffee grounds
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 cup unsalted butter, softened to room temperature
1 cup brown sugar
2/3 cup molasses
1 large egg
1/4 cup coffee, freshly brewed
3/4 cup buttermilk
Preheat oven to 350° F.
Lightly spray a 10-cup bundt pan with non-stick spray. Using a medium size bowl, stir together flour, baking soda, salt, ground coffee, and all the spices until well mixed.
In a large mixing bowl, beat together the butter with the sugar. Add the molasses, egg, and brewed coffee until the mixture is well incorporated.
Alternately beat in 1/3 of the flour and 1/3 of the buttermilk until well blended.
Use an electric mixer on low speed or mix by hand with a rubber spatula.
Scrape the batter into the prepared pan and smooth the top.
The mixture may look lumpy or curdled but that’s okay.
Place the pan in the center of the preheated oven and bake for 30 to 40 minutes or until the cake springs at the touch.
Remove from the oven and allow the cake to cool in the pan for at least 10 minutes.
Use a knife to separate the cake from the edge of the pan, then turn the cake out onto a cooling rack.
To serve dust with powdered sugar or serve with a dollop of homemade apple sauce.