Marbled Gingerbread Latte Cake

Packed with your favorite holiday spices, this cake boasts swirls of cream cheese filling in the batter that's sure to impress. It's also drizzled with a delicious maple glaze.

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  • Makes: 9 servings
  • Prep: 30 mins
  • Cool: 30 mins
  • Bake: 35 mins 350°F

Marbled Gingerbread Latte Cake

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a baking pan or bread pan; set aside. For filling: In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and 1 egg until combined. Set aside.
  2. In a small bowl, stir together flour, cinnamon, espresso powder, ginger, baking soda, and baking powder. Set aside.
  3. In a large bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in molasses and 1 egg. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
  4. Pour about 2 cups of the batter into the prepared baking pan. Pour filling over batter in pan, spreading evenly. Spoon the remaining batter in mounds on top of filling. Using a table knife or narrow metal spatula, gently swirl the batter into the filling to marble.
  5. Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Combine powdered sugar, maple syrup, and milk in a bowl until spreadable. Drizzle glaze over cake. Cut into squares or slices. Serve warm. Makes 9 servings.

From the Test Kitchen

Test Kitchen Tip:

To make 1/2 cup sour milk, place 1-1/2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.

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