Isn’t it one of life’s greatest pleasures to relax with good company over a cup of tea or coffee and a sweet treat like a piece of cake? With a cup of your favourite coffee and a piece of this gingerbread coffee cake, you’ll be the talk of the town. This holiday season, when everyone has more time to spend with one another, is the perfect time to bake and demonstrate your dessert prowess with this recipe for a luscious cake.
GINGERBREAD COFFEE CAKE TIPS
In order to get the full flavour of espresso, the beans should be ground just before use. Serve it as a cake or cut it into squares and top it with crème anglaise. Crème anglaise is just a sweet custard that is often used as the foundation for ice cream and pairs well with malva pudding. There’s no reason you can’t have it with ice cream as well as custard.
Put on the kettle, because I have something delicious to give you for the holidays. You should treat your pals to a slice of this rich gingerbread coffee cake.
GINGERBREAD COFFEE CAKE RECIPE
Course: Dessert, Tea Time
Cuisine: Global
Difficulty: Easy
Servings: 10 servings
Prep time: 15 minutes
Cooking time: 45 minutes
INGREDIENTS
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1½ cups all-purpose flour
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1½ cups whole wheat flour
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¼ cup plus 2 tbsp. packed brown sugar (divided)
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½ tsp salt
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1½ tsp ginger
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1 tsp cinnamon
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½ tsp cloves
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½ tsp nutmeg
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½ cup cold unsalted butter, cut into cubes
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2 tbsp. unsalted butter (melted)
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1 tsp baking soda
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½ tsp baking powder
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1 large egg
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¾ cup unsweetened applesauce
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½ cup molasses
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⅓ cup buttermilk (or milk)
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¼ cup pure maple syrup
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1 shot espresso
METHOD
- Preheat oven to 180°C.
- Spray an 20cm round spring-form pan with cooking spray. Set aside.
- In the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, ¼ cup packed brown sugar, salt, ginger, cinnamon, cloves, and nutmeg. Mix until well combined.
- Add the cold butter cubes, and mix on medium-low speed until the largest pieces of butter are the size of small peas.
- Mix the baking soda and baking powder into the dry ingredients in the mixer bowl until just combined.
- In a liquid measuring cup or bowl, whisk together egg, applesauce, molasses, buttermilk, espresso and maple syrup.
- With the mixer running on low speed, pour the wet ingredients into the mixer bowl with the dry ingredients. Increase mixer speed to medium-low and beat until batter is smooth, about 2 minutes.
- Pour batter into prepared pan and sprinkle on set aside crumble topping.
- Place pan on a rimmed baking sheet and bake for 40-50 minutes, until a tester inserted into the center of the cake comes out clean.
- Let coffee cake cool slightly on a wire rack before serving.
- For the crumble topping
- Transfer 1 cup of the flour mixture to a medium bowl for the crumble topping. Stir in the 2 tablespoons melted butter and then the remaining 2 tablespoons packed brown sugar; Set aside for.
- Can be served with creme crème anglaise.
»GINGERBREAD COFFEE CAKE RECIPE«