Espresso Gingerbread Bundt Cake

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 3 Eggs plus, large

• Condiments

  • 1/2 cup Molasses, dark

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/4 cups Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg
  • 1/2 tsp Salt

• Drinks

  • 1/2 cup Coffee or espresso, very strong
  • 1 tbsp Espresso, instant powder

• Dairy

  • 1 1/4 cups Butter, unsalted

Found on sweetandsavourypursuits.com

Description

Ingredients

• ½ cup dark molasses (not blackstrap)
• ½ cup very strong brewed coffee or espresso, cooled to warm
• 2-1/2 cups (11-1/4 ounces) all-purpose flour; more for the pan
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 tablespoon instant espresso powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground cloves
• 1-1/4 cups (10 ounces) unsalted butter, softened at room temperature; more for the pan
• 1-1/4 cups packed light brown sugar
• 3 large eggs plus 2 large egg yolks, at room temperature

Directions

• Position a rack in the center of the oven and heat the oven to 350°F.
• Grease and flour a large bundt pan (or 4 mini loaf pans if that is what you are using).
• In a liquid measuring cup, stir the warm brewed coffee with the molasses. Set aside.
• In a medium bowl, sift the flour with the baking powder, salt, baking soda, espresso powder, ginger, cinnamon, nutmeg, and cloves. Whisk the spices with flour to get the flour mixture well blended. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1-2 minute.
• Add the brown sugar and beat for about 2-3 minutes, until fluffy. Add the eggs and egg yolks, one at a time, beating after each addition so the egg is well mixed in.
• With the mixer on low, alternately add the flour and coffee mixtures, beginning and ending with the flour. Beat the mixture on medium speed until the batter is smooth, stopping a couple of times to scrape the bowl.
• Transfer the batter into the prepared bundt (or mini loaves) pan and spread the top with a rubber spatula.
• Bake for approximately 38 to 40 minutes (approximately 30 minutes for mini loaves) or until a toothpick comes out clean.
• Let the cake cool in pan on a rack for 10 minutes and then turn out onto the wire rack to cool completely.