With ginger, five spice, cinnamon, pepper, molasses AND coffee, this is a truly remarkable cake where all those flavours just work together so well! Dorie’s cake serves 8-10 so I used a 4-inch mini springform pan to make 1/4 of the recipe. Yep, I even used “1/4 of an egg” (I had some leftover from eggwash!).
This cake is like a cross between a coffee cake (like, one with actual coffee which many with the name don’t seem to have) and a proper gingerbread cake (pain d’épices in French). I wasn’t expecting to like it as much as I did (I had the one piece that you see cut in the photo and sent the rest to the neighbours because #toomanytreats in the house right now! I loved the soft, rich, warm flavours and the pronounced flavour of the coffee – from the cake as well as the white chocolate glaze. I might have overcooked mine a little as it was a tad drier than I think it’s supposed to be but the texture WAS reminiscent of proper pain d’épices so I’ll take it.
A wonderful recipe that surprised me and one I’ll keep in mind for future holiday baking!
Get the recipe for Dorie Greenspan’s Molasses Coffee Cake on page 261 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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