Espresso Gingerbread Cake Recipe is Festive and Comforting Recipe

Name: Espresso Gingerbread Cake Recipe is Festive and Comforting
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-10 serving(s)
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 grape seed oil

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 grape seed oil

	PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 8-10 serving(s)

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.