Saturday, December 09, 2006

Gingerbread coffee cake

I love gingerbread--cookies, muffins or cake--and make it throughout the year. I lost most of my recipes on the dead hard drive, so when I wanted one for my fancy "new" Bundt pan, so I Googled until I found this recipe by Phil Lempert. It calls for the addition of ground coffee and brewed coffee. I used some Christmas coffee instead of Dunkin Donuts. One caution: this cake is really too soft to unmold well from a detailed Bundt pan. Also, it was so moist that a dusting of powdered sugar (even after well cooled) kept melting into the exterior.


Anonymous said...

You so saved me tonight!

I must bring a dessert to a post-cantata party tomorrow and had a hankering for gingerbread...

Thanks! What a lovely gift,


Amy said...

YUM! I am going to make this one!

Marie said...

You must try this gingerbread recipe - I just got it this year and I am so happy with it -

Combine and beat until smooth:

1 c sugar
1 c molasses
1 c oil
3 eggs

In another bowl mix:

3/4 t salt
1 t cloves
1 t ginger
1 t cinnamon
2 c flour
2 t baking soday

Add to first bowl then stir in:

1 c boiling water

Bake in greased and floured 8x8 (or try a Bundt) for 45 minutes.

Anonymous said...

Thanks for providing a link to this recipe! I made it last night and my whole family LOVED it! I served it with homemade whipped cream.