Sugar and Spice Gingerbread Cake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes50
minutesThis recipe is so good and so warming. The flavor and how moist it turns out. I made it and my kids wanted a slice then another then another. It was gone in a moment, gobbled up. This will be made again soon. If you need a wonderful gingerbread cake for a party, brunch or get together, this is it. I have made it a few times and sometimes just serve it with vanilla ice cream but also goes well with whipped cream or whipped mascarpone cheese with some rum or hazelnut liquor in it.
Ingredients Cake
1 cup butter, softened
1 3/4 cups dark brown sugar, firmly packed
2 teaspoons lemon zest
2 lg eggs, room temperature
1/2 cup unsulphured molasses
3 cups cake flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon nutmeg
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup coffee, room temperature
- Topping
1/4 cup butter, melted
2/3 cup sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Directions
- Preheat oven to 350. Spray a 10 cup bundt pan with baking spray with flour.
- In a bowl of a stand mixer, fitted with a paddle attachment, beat softened butter with sugar and lemon zest at medium low speed just until combined. Increase mixer speed to medium and beat until fluffy, 3 to 4 minutes, stopping to scrape down the bowl. Add eggs, one at time, beating after each addition. Beat in molasses. (it may look curdled but will come together)
- In a large bowl, whisk together the flour, ginger, cinnamon, baking powder, nutmeg, salt, baking soda, cloves, and allspice. With the mixer on low speed gradually add the flour mixture and alternate between the flour and coffee, beginning and ending with the flour-beating until just each addition is combined.
- Pour batter into prepared pan, smoothing top, and lightly tap on counter to settle the batter and remove air pockets.
- bake for 50-60 minutes until a wooded toothpick is stuck in the middle and comes out clean. Let cool in pan for 10 minutes and with a knife, run it along the sides.
- Topping
- In a small bowl, whisk together sugar, ginger, and cinnamon.
- Brush hot cake with melted butter and sprinkle all over with topping. Let the cake cool completely. Store in an airtight container for up to 3 days.
