Description
A tender and spiced gingerbread bundt cake topped with a delightful cinnamon coffee glaze, perfect for cozy gatherings.
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 molasses)
- 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 ground nutmeg
- 1/2 teaspoon ground 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 by spraying or greasing it thoroughly to ensure a perfect release.
- Preheat your oven to 350°F (175°C), letting those comforting aromas begin to fill your kitchen.
- Mix together the flour, baking powder, baking soda, salt, and spices in a medium bowl.
- Beat the softened butter and brown sugar in another bowl until creamy and fluffy.
- Add the molasses, eggs, milk, and coffee to the butter mixture, mixing until combined.
- Fold the dry ingredients into the wet mixture gradually, being careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top for a lovely finish.
- Bake for about 55 minutes or until a knife inserted in the center comes out clean.
- Allow the cake to cool slightly before gently unmolding it onto a wire rack to cool completely.
- Prepare the Cinnamon Coffee Glaze by combining powdered sugar, cinnamon, coffee, and a pinch of salt, then drizzle it generously over the cooled cake before serving.
Notes
Make-ahead advice: Bake the cake a day in advance for deeper flavors. Store covered for freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg