Gingerbread-Coffee Cake

By Claude

Ingredients

• Cake:
• 1/2 cup dark molasses
• 1/2 cup very strong brewed coffee or instance espresso.
• 11-1/4 oz (2-1/2 cups) all purpose flour
• 2 teaspoon baking power
• 1/2 teaspoon table salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant expresso powder
• 2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground/grated nutmeg
• 1/8 teaspoon ground cloves
• 10 oz (1-1/4 cups) butter softened
• 1-1/4 cups packed light brown sugar
• 3 large eggs plus
• 2 large egg yolks
• Espresso Glaze:
• 1 cup confectioners sugar
• 1 tablespoon dark rum (optional)
• 1-1/2 tablespoon brewed espresso or 1-1/2 teaspoon instant expresso powder dissolved in 1-1/2 tablespoon of hot water.

Details

Servings 16

Preparation

Step 1

Prep:
Position rack in the center of the oven.
Heat oven to 350° F.
Butter and flour a 10/12 cup bundt pan. Tap out any excess flour.

Mix:
In a liquid measuring cup wisk the molasses with the brewed coffee.

Sift the flour, baking power, salt, baking soda, expresso powder, ginger, cinnamon, nutmeg and cloves.

With a stand mixer and paddle attachment cream the butter in a large bowl on medium speed until smooth, about 1 minute.

Add 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. With the mixer on low speed, alternate adding the flour and coffee mixture, 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.

Spoon batter into bundt pan, spread out evenly, run table knife through batter to get out air pockets.

Bake:
Bake until a wooden skewer inserted in the center comes out clean, about 45-50 minutes. Set bundt pan on wire rack to cool 15 minutes. Invert the cake onto the rack, remove the pan, and let cool until just barely warm.

Topping:
Combine the confectioners sugar, rum, in a bowl, and add the coffee gradually, whisk until smooth. If necessary add more espress or water to thin the glaze to drizzling consistency.

Drizzle glaze on top of cake, let cool, then serve.