Gingerbread Coffeecake

• Vegetarian

• Produce

  • 2 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Applesauce

• Condiments

  • 3/4 cup Molasses, dark

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar
  • 3/4 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 Tap ground cinnamon

• Dairy

  • 8 tbsp Butter, unsalted
  • 5/8 cup Milk

Found on annsentitledlife.com

Description

Ingredients

• 3 cups All-purpose Flour
• 2 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• 1 tsp Baking Soda
• ½ tsp Salt
• ½ tsp Baking Powder
• 1 Egg
• ¾ cup Dark Molasses
• ¾ cup Applesauce
• ½ cup Milk
• ⅓ cup Brown Sugar
• 8 TBSP Unsalted Butter, softened
• 1 cup Powdered Sugar
• ½ tsp Ground Ginger
• ¼ tsp Ground Nutmeg
• 2 TBSP Milk

Directions

• • Preheat oven to 350°. • Grease and flour 1 large loaf pan (9 x 5 x 3″). • In a large mixing bowl combine all-purpose flour, ginger, cinnamon, nutmeg, baking soda, salt and baking powder. • In the bowl of your stand mixer place egg, molasses, applesauce, milk and brown sugar; mix until well combined. • Slowly incorporate flour mixture into wet mixture until just combined. • Mix in one stick of softened butter; combine well. • Pour batter into prepared loaf pan. • Bake for 40 to 45 minutes at 350° until top is golden brown and if you insert a toothpick in the center it comes out clean. • Allow gingerbread coffee cake to cool completely. • To make the Icing: • Place powdered sugar, nutmeg, and ginger in a small bowl. • Slowly incorporate milk, a teaspoon or two at a time until the consistency is fluid but not overly runny. • Pour over the top of the gingerbread coffeecake, and allow to set. • Slice, serve, and enjoy!