Marbled Gingerbread Latte Cake
- 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.
- In a small bowl, stir together flour, cinnamon, espresso powder, ginger, baking soda, and baking powder. Set aside.
- 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.
- 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.
- 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.