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  A.L. Van Houtte ::: Old-Fashioned Gingerbread Cake
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Source : A.L. Van Houtte

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp Van Houtte House Blend Medium ground coffee
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp each ground cloves, nutmeg and cardamom
  • ½ cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 2/3 cup fancy molasses
  • 1 egg
  • ¼ cup brewed Van Houtte House Blend Medium brewed coffee
  • ¾ cup buttermilk

  1. Preheat oven to 350°F. Using non-stick cooking spray, lightly coat a 10-cup bundt pan.
  2. In a medium bowl, measure flour, baking soda, salt, ground coffee and spices. Stir with fork until very well mixed.
  3. In a large mixing bowl, beat butter with sugar then add molasses, egg and brewed coffee until well blended. On low speed, alternately beat in flour and buttermilk in 3 additions, ending with flour until well blended. Scrape down sides as needed. Mixture may appear slightly curdled. Scrape batter into prepared pan and smooth top.
  4. Bake in centre of preheated oven, about 30 to 40 minutes. Cool in pan 10 minutes. Run a knife around the inside edges and turn cake out onto a cooling rack. Dust with a little icing sugar. Great with apple sauce

Servingd: 10-12

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