Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Gingerbread Coffee Cake

Name: Gingerbread Coffee Cake
Yield: Makes one large Bundt cake
Ingredients: ½ cup [110 g] orange juice, room temperature; ½ tsp ground dry mustard; ¾ tsp ground long pepper (about 3 peppers, optional; see Tip); ¾ tsp ground ginger; ¼ cup [45 g] crystallized ginger, chopped into ¼ in [6 mm] pieces; ¾ tsp ground cinnamon; ¾ tsp fine sea salt; ½ cup [100 g] canola oil; 1 cup plus 2 Tbsp [360 g] molasses; 1 cup plus 1 Tbsp [215 g] granulated sugar; 1⅛ tsp baking soda; ½ cup [110 g] brewed coffee, room temperature; 2¾ cups [385 g] all-purpose flour; ½ cup [110 g] demerara sugar for preparing the baking pan (optional); 2 large eggs, room temperature; ½ cup [110 g] unsalted butter, room temperature; ¾ tsp ground cloves

Preparation info

Makes
one
large Bundt cake

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

Our sweet and spicy Gingerbread Coffee Cake was the recipe our guests were most disappointed not to find in our first cookbook, Zingerman’s Bakehouse, so we had to make sure to include it this time around. Our sister business, Zingerman’s Mail Order, calls it “the hip, spicy uncle” of our coffee-cake family, which just might perfectly capture its broad appeal—it’s a little sweet, a little quirky, and

Ingredients

Cake
Winter
Vegetarian
Spicy

Ingredients

Method