Comforting Espresso Gingerbread Cake Recipe
If you’re in the mood to celebrate, this easy Espresso Gingerbread cake is for you. Moist, with just a hint of coffee flavour, it’s festive and comforting all at once.
The art of celebrating for no reason at all.
We are of the mind that we don’t celebrate often enough. As a society we’re good with the Hallmark events: birthdays, weddings, graduations, special holidays and the like.
But we think we’re in a bit of a celebration rut, feeling like we need a significant reason or excuse to celebrate, to host a party, to holler “Yippee!”
If you’re in the mood to celebrate, this is the cake for you. Moist, with just a hint of coffee flavour, it’s festive and comforting all at once. Make it in a bundt pan if you’d like to dress it up a bit. this cake can also be baked in a 9″ x 13″ pan.
If you love a good molasses cake with coffee and may be a bit of chocolate try this spicy ginger cake with molasses and coffee.
PrintComforting Espresso Gingerbread Cake Recipe
A moist espresso gingerbread cake recipe with a hint of coffee flavour. Beautifully spiced. Made with yogurt and oil. Festive and comforting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8–10 serving(s) 1x
- Category: Cakes
Ingredients
- 3 ¼ cups flour
- 5 tsp ground ginger
- 2 ½ tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp salt
- 1 cup Crosby’s Fancy Molasses
- 1 cup sugar
- ¼ cup yogurt (Greek yogurt is great) or sour cream
- 2 large eggs
- 2 tsp vanilla
- 1 cup hot, strong coffee or espresso
- 1 cup canola or grapeseed oil
Instructions
- Grease and flour a 12-cup bundt or tube pan (or line a 9″ x 13″ pan with parchment paper)
- In a medium bowl stir together the flour, ginger, cinnamon, baking soda and salt.
- In a large bowl whisk molasses, sugar, yogurt, eggs and vanilla.
- Whisk in the hot coffee and the oil.
- Add dry ingredients to wet and whisk until well combined.
- Pour into prepared pan and bake at 350F for 45 minutes or until a tester comes out clean and the cake starts to pull away from the edges of the pan.
- Cool in pan 20 minutes then invert onto a plate (carefully).
- Dust with icing sugar and serve with cinnamon scented whipped cream.
Notes
Adapted from Bon Appetit magazine
Josie
here is a good receipt