Coffee Gingerbread Cake


I don’t remember where I found this.

Serves 10

2 1/2 cups all-purpose flour (I used 1 cup whole wheat and 1.5 cups whole wheat pastry flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground coffee
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 egg
1/4 cup coffee, freshly brewed (I used instant)
3/4 cup buttermilk

Preheat oven to 350° F.  Lightly spray a 10-cup Bundt pan with non-stick spray.

In 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.

Using an electric mixer on low speed or by hand with a rubber spatula, alternately beat in 1/3 of the flour and 1/3 of the buttermilk until well blended. 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 back when touched. Remove from the oven and allow the cake to cool in the pan for at least 10 minutes. If necessary, 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.

Published in: on September 10, 2012 at 6:56 am  Leave a Comment  

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