I love gingerbread! When my mom sent me this recipe, there was no doubt that I had to make it. How can you go wrong with gingerbread and coffee?
If you’ve never looked at the SprinkleBakes website, it is definitely a must! The recipes are mouthwatering and the photography is nothing short of splendid.
Gingerbread Bundt Cake with Coffee Glaze
2 1/2 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
1/4 teaspoon allspice
1/2 cup molasses (not blackstrap)
1/2 cup strongly brewed coffee
1 1/4 cups unsalted butter, softened
1 1/4 cups light brown sugar, packed
3 large eggs, room temperature
2 large egg yolks, room temperature
Preheat oven to 350 degrees. Grease a 10 cup Bundt pan with 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 coffee.
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. 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.
For the 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
Combine the confectioners’ sugar in a small bowl. Whisk until smooth. Pour the glaze over the cake and let cool to room temperature before serving.