One of the gifts that we got for our wedding was a Bundt pan, along with a recipe book with Bundt pan recipes. Several years later, I’ve used it for the first time and this recipe is a keeper. Ginger is a delicious spice – that sweet and spicy flavor is just fabulous. Combined with the rich brewed coffee and crunchy walnuts, it’s a delicious combination. I tweaked the recipe a bit, since the original called for a cup of canola oil – which I thought was overkill. I substituted applesauce for it, and it worked perfectly. It was moist and delicious. Top it with a dollop of whip cream or a little frozen yogurt or ice cream and it’s a perfect dessert. If you don’t have cake flour, you can use all purpose flour. I used cake flour because its lighter and more finely ground that all purpose flour, but either one will work. This cake is a delicious fall dessert that is a perfect end to a meal with grilled chicken breast, salad and baked potatoes. In fact, it’s so delicious, it’s the perfect end to any meal.
Give this delicious dessert a try – with pieces of walnut and spicy-sweet crystalized ginger. It’s a wonderful dessert for this cool fall days, the perfect end to a meal with savory stew or simple grilled chicken.
- 1 cup brown sugar (not packed)
- 1 cup hot brewed coffee
- 1 cup unsweetened applesauce
- 1 cup light molasses
- 1/4 cup light sour cream
- 2 large eggs
- 3 1/4 cup cake flour
- 5 tsp ground ginger
- 2 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp salt
- 1 cup chopped walnuts
- 1/4 cup crystalized ginger, chopped
- Powdered sugar, for dusting, optional
- Preheat the oven to 350 degrees F. Grease and lightly flour a 10-inch Bundt pan. Set aside.
- Beat together the sugar, coffee, applesauce, molasses and sour cream.
- Add the eggs, one at a time, and beat until well combined.
- In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
- Beat the dry ingredients into the molasses mixture.
- Stir in the walnuts and crystalized ginger.
- Pour into the prepared pan.
- Bake for 40 – 50 minutes, or until a knife or toothpick inserted into the middle comes out clean.
- Cool the cake in the pan for 10 minutes then remove the cake from the pan and cool completely on a wire rack.
- Dust with powdered sugar, if desired, before serving.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Diet type: Vegetarian
Number of servings (yield): 16
Culinary tradition: USA (General)
Entire recipe makes16 servings
Serving size is about 1 slice.
Each serving = 11 Smart Points.7 Points
PER SERVING: 274 calories; 6g fat; .9g saturated fat; 52g carbohydrates; 25.4g sugar; 4g protein; 1.4g fiber