First frosts, darker evenings and the sweet smell of freshly baked welcome the early weeks of the holiday season. At Salt Spring Coffee we love to trade recipes and the stories that go along with them—this Gingerbread Bundt Cake is a holiday favourite. Organic ingredients, freshly grated nutmeg, the perfect ratio of spices, a simple espresso glaze and our Holiday Blend add a little love to a standard gingerbread loaf. Once baked, serve it up with a freshly brewed cup of coffee, the perfect playlist and some good company.
Gingerbread Bundt Cake with Holiday Blend Glaze
What you’ll need:
- 1/2 cup dark molasses (not blackstrap)
- 1/2 cup very strong brewed **Holiday Blend**
- 2-1/2 cups all-purpose flour; more for the pan
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 10 ounces (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
- 1-1/4 cups packed light brown sugar
- 1 teaspoon fresh grated ginger
- 3 large eggs plus 2 large egg yolks, at room temperature
For the Holiday Blend Glaze (optional):
- 1 cup confectioners’ sugar
- 1 scraped vanilla bean
- 1-1/2 tablespoons very strong brewed **Holiday Blend**
- 1 teaspoon dark molasses
How to prepare:
Position a rack in the center of the oven and heat the oven to 350ºF. Butter and flour a 10- or 12-cup bundt pan (or four 2-cup mini loaf pans). Tap out any excess flour.
Using a French Press and our Brewing it Right method, 28 grams of freshly ground coffee to 16oz of fresh, filtered water. Once the coffee is brewed whisk the molasses with the brewed coffee in a liquid measuring cup. Sift the flour with the baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and cloves.
With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs and yolks one at a time, stopping to scrape the bowl after each addition. Add in grated ginger. With the mixer on low speed, alternate adding the flour and coffee mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds.
Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out clean, about 40 minutes (about 30 minutes for mini loaves). Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack, remove the pan, and let cool until just barely warm. Drizzle with the glaze (if using) and then let cool to room temperature before serving. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.
Combine the confectioners’ sugar and vanilla bean in a bowl and, adding the Holiday Blend gradually, whisk until smooth. Add molasses for color. If necessary, add more espresso or water to thin the glaze to a drizzling consistency. When the cake is still barely warm, use a fork or spoon to drizzle the glaze over the top.
*this recipe is inspired by a recipe from Fine Cooking