Forget the Gingerbread House this holiday season and make Sharon Ledwith’s tasty Gingerbread Coffee Cake instead. It’s a twist on what you would think of as seasonal baking, and trust me, this cake is great, whether you’re at work or at home working on your next novel or artistic endeavor. With a prep time of 15 minutes and a total time of 1 hour, 25 minutes, this cake serves about 24 of your closest colleagues.
Gingerbread Coffee Cake
3 cups (750 mL) all-purpose flour, plus more for dusting
3 tbsp. (45 mL) cocoa powder, sifted
1 tbsp. (15 mL) ground ginger
2 tsp. (10 mL) ground cinnamon
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) baking soda
½ tsp. (2 mL) each salt and ground nutmeg
¼ tsp. (1 mL) ground cloves
⅔ cup (150 mL) unsalted butter, at room temperature
1½ cups (375 mL) sugar
3 eggs
½ cup (125 mL) molasses
1 tsp. (5 mL) vanilla extract
2 cups (500 mL) sour cream
Preheat oven to 350 °F (180°C).
Grease 9 or 10 inch (23 or 25 cm) Bundt pan. Dust with flour.
In a bowl, whisk together flour, cocoa, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Set aside.
In a separate bowl, beat butter with sugar until light and fluffy, about 2 minutes, with an electric mixer on medium speed. Beat in eggs, one at a time. Beat in molasses and vanilla.
Set mixer on low speed. Alternately beat in flour mixture and sour cream, making 3 additions of flour mixture and 2 of sour cream and scraping down side of bowl as necessary.
Scrape batter into prepared pan, smoothing top.
Bake until a toothpick comes out clean when inserted into center of cake, 50 minutes to 1 hour.
Let cool completely in pan on wire rack. Invert onto serving plate. Prepare sauce to drizzle over cake.
Coffee Caramel Sauce
1½ cups (375 mL) firmly packed brown sugar
¼ cup (60 mL) brewed coffee (brew stronger than package directions)
¼ cup (60 mL) 35% whipping cream, at room temperature
2 tbsp. (30 mL) unsalted butter, at room temperature
¼ tsp. (1 mL) salt
In a medium heavy-bottomed saucepan, combine sugar and coffee. Cook over medium heat, without stirring, until sugar is fully dissolved and mixture is foamy, about 12 to 15 minutes.
Remove from heat. Stir in cream, butter and salt. Drizzle over gingerbread cake. Slice and serve.
So, now that you’ve baked to your heart’s content, it’s time for your break! Leave those dirty dishes in the sink, pour yourself a cup of your favorite hot beverage, and go curl up on the couch with one of my books. May I suggest a visit to Fairy Falls? Just remember to pack lightly.
The only witness left to testify against an unsolved crime in Fairy Falls isn’t a person…
City born and bred, Hart Stewart possesses the gift of psychometry—the psychic ability to discover facts about an event or person by touching inanimate objects associated with them. Since his mother’s death, seventeen-year-old Hart has endured homelessness, and has learned ways to keep his illiteracy under wraps. He eventually learns of a great-aunt living in Fairy Falls, and decides to leave the only life he’s ever known for an uncertain future.
Diana MacGregor lives in Fairy Falls. Her mother was a victim of a senseless murder. Only Diana’s unanswered questions and her grief keeps her going, until Hart finds her mother’s lost ring and becomes a witness to her murder.
Through Hart’s psychic power, Diana gains hope for justice. Their investigation leads them into the corrupt world threatening Fairy Falls. To secure the town’s future, Hart and Diana must join forces to uncover the shocking truth, or they risk losing the true essence of Fairy Falls forever.
Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.
Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.
This favorite recipe of my mom’s, went missing back in the ’60’s. She turned to Saginaw’s longest running (still going) radio program, Listen to the Mrs., to see if any listener had a similar recipe. A lovely woman mailed a typed copy (think manual typewriter) of her recipe—in red ink. For the amount of milk she’d typed ‘2’, tried to erase it, and typed ‘1/2’ next to it. Mom read it as 2 1/2 cups of milk and didn’t realize her mistake until further into the process. Being a child of the depression, she wasn’t about to dump the batch and start over. She quadrupled ingredients and made five caramel cakes. I snickered at her cracking a dozen eggs. Mom never scolded, but she uttered to me, “If you’re going to laugh, you’ll have to leave my kitchen.” I buttoned up and licked my lips as five glorious caramel cakes took shape. It was a sweet summer.
Look over your shoulder. He’s watching.
Multi-award winning author Sally Brandle weaves clean, slow-burning romance into edgy suspense stories. Sally left a career as an industrial baking instructor to bring to life stories motivating readers to trust their inner gifts. She’s currently editing her third book, The Targeted Pawn, featuring a heroine who’s earning a living as a welder but bakes to ease her frustrations.
Catherine Castle 