Description
A delightful gingerbread bundt cake topped with a rich cinnamon coffee glaze, perfect for the holiday season.
Ingredients
Scale
- 2 1/2 cups unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 3/4 cup molasses (1/2 blackstrap and 1/2 light)
- 1 cup brown sugar (packed)
- 1 stick butter (softened)
- 1/2 teaspoon salt
- 1/4 cup strong coffee
- 3/4 cup milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 tablespoon coffee (add more if needed)
Instructions
- Prepare your bundt pan: Spray or grease thoroughly, ensuring coverage in all cracks.
- Preheat your oven: Set to 350°F (175°C).
- Mix the dry ingredients: Whisk flour, baking powder, baking soda, salt, and spices in a medium bowl.
- Blend the wet ingredients: Beat together butter and brown sugar until creamy, then add molasses, eggs, milk, and coffee.
- Combine the mixtures: Gradually fold dry ingredients into the wet ingredients using a wooden spoon until just combined.
- Fill the bundt pan: Pour the batter into the prepared pan and smooth the top.
- Bake your cake: Bake for about 55 minutes or until a knife inserted comes out clean.
- Cool and unmold: Let cool in the pan briefly, then invert onto a wire rack.
- Drizzle with glaze: Prepare the Cinnamon Coffee Glaze and drizzle generously over the cooled bundt cake before serving.
Notes
Make ahead by storing the cake wrapped in plastic for a day. Glaze just before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 278
- Sugar: 23g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg