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Bakehouse Gingerbread Coffee Cake

This is a cake with an illustrious ingredient list. Our sweet and spicy gingerbread cake is made with real butter, demerara sugar, crystallized ginger, and a splash of fresh orange juice. It’s a little dark and mysterious too from its rich molasses, Zingerman’s Coffee Company brew, and a pinch of pepper. Plate yourself a thick warm slice with a big dollop of fresh whipped cream. It will make you love winter.
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Servings 10

Ingredients
  

  • 1/2 cup demerara sugar for preparing the baking pan (optional)
  • 2 3/4 cup all-purpose flour
  • 1 1/8 tsp baking soda
  • 3/4 tsp fine sea salt
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 3/4 tsp ground long pepper (optional - see Tip below)
  • 3/4 tsp ground ginger
  • 1/2 tsp ground dry mustard
  • 1/2 cup unsalted butter (room temperature)
  • 17 Tbsp granulated sugar
  • 1/2 cup canola oil
  • 2 each large eggs (room temperature)
  • 18 Tbsp molasses
  • 1/2 cup orange juice (room temperature)
  • 1/2 cup brewed coffee (room temperature)
  • 1/4 cup crystallized ginger (chopped into 1/4 inch pieces)

Instructions
 

  • Preheat the oven to 325°F (165°C) and place a rack in the middle position of the oven.
  • Thoroughly coat a 10-cup bundt pan evenly with non-stick cooking spray; then coat the inside well with Demerara sugar (if using). Pour out excess. If you don’t have demerara sugar or prefer not to use it, coat the pan with flour after spraying it.
  • In a medium mixing bowl, whisk together the flour, baking soda, salt, and ground spices until combined. Set aside. 
  • In another medium mixing bowl, stir together the butter and sugar with a wooden spoon. If using a stand mixer, use the paddle attachment and cream for four minutes on medium speed.  It will be fairly dry. Drizzle in the oil and mix until light and smooth. Scrape the sides and bottom of the mixing bowl with a bowl scraper or spatula.
  • Add the eggs one at a time to the bowl with the batter. Mix on a medium speed until well combined. Scrape the bowl well.
  • Add the molasses and mix on the same speed until there are no streaks of color. Scrape the bowl well.
  • In a small bowl or measuring cup, combine the orange juice and coffee. 
  • Sift together the flour, soda, salt, spices, and dry mustard.
  • On a low speed, add one-third of the wet mixture to the batter and mix together well. Then, add one-third of the sifted dry ingredients and mix until well combined.  Continue alternating the addition of wet and dry ingredients, in thirds, to the batter until everything is incorporated.
  • Stir in the crystallized ginger and scrape the bowl well.
  • Pour the batter into the prepared pan and smooth with an offset spatula.
  • Bake for 65 minutes, or until a tester or toothpick inserted in the thickest part of the cake comes out clean and the top of the cake springs back when you press it gently with your fingers.
  • Allow the cake to cool for 15 minutes in the pan before carefully depanning. Serve warm or at room temperature. 

Notes

Storage: Store the cake wrapped in plastic at room temperature for up to one week or freeze for up to three months.
 
Tip!
Long pepper looks like a tiny, bumpy cattail, but there’s nothing small about its flavor profile. It’s deep and complex, walking the line between peppery heat, warm earthiness, and floral sweetness. Look for it in spice shops, whether brick-and-mortar or online. We think it makes this cake a touch more special. If you can’t find it you’ll still have a great dessert.