This recipe appears in:Bake the Book: Cinnamon-Sugar Coffee Cake
The cinnamon and sugar flavors in this recipe are fairly standard coffee cake territory but the addition of candied ginger in the cake and a pinch of allspice in the glaze give this cake a bit of pizzazz and an ever so slight spiciness that will have you shaving off slice after slice, even after breakfast is over.
- For the Topping
- 1/2 cup walnuts, chopped
- 1/4 cup dark brown sugar, packed
- 2 1/4 cups superfine sugar
- 1 1/2 sticks unsalted butter, very cold
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon, plus 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- For the Cake
- 2 1/2 cups unbleached all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/3 cup sliced almonds or chopped walnuts
- 2 tablespoons candied ginger, minced
- 3 eggs
- 3 egg yolks
- Cinnamon-Sugar Glaze (recipe follows)
- Cinnamon-Sugar Glaze
- 1 cup confectioners' sugar, sifted, plus extra, as needed
- 1 to 2 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Pinch of ground allspice (optional)
For the glaze: Combine all of the ingredients in a medium bowl and stir with a whisk or fork until smooth. Add more sugar, if needed, to thicken the glaze to a desired consistency.
Preheat the oven to 325°F and place a rack in the middle. Thoroughly coat one 12-cup or two 4 1/2-cup Bundt pans with nonstick cooking spray. Set aside.
To make the topping: In a small bowl, mix together the walnuts, brown sugar, 3 tablespoons of the superfine sugar, 2 tablespoons of the butter, the cinnamon, 1/2 teaspoon of the ginger, and 1/4 teaspoon salt. Place the topping in the fridge.
In a large bowl, combine the flour, baking soda, remaining salt, and remaining ginger, and set aside. In another bowl, stir together the milk, lemon juice, cream, and vanilla and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining butter, the remaining superfine sugar, the almonds and candied ginger on low speed for 3 to 4 minutes. Add the eggs and yolks one at a time. Stop and scrape down the sides of the bowl.
With the mixer on low, alternately add the dry and liquid ingredients in 3 batches. Stop the mixer, scrape the sides of the bowl, and run for 20 seconds on low speed to fully combine.
Remove the spiced sugar topping mix from the fridge and sprinkle it evenly into the prepared Bundt pan(s).
Scoop enough batter to fill the pans about three-quarters full.
Bake the larger cake for 45 to 50 minutes, or until it is golden brown and a wooden skewer inserted in the center comes out clean. Reduce the baking time to 30 to 35 minutes if using smaller pans.
Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes. Invert the pan to slide the cake(s) onto the rack.
Once the cake has cooled completely, use a fork to drizzle it heavily with Cinnamon-Sugar Glaze. Store under a cake dome to retain moisture.