One of my all-time favorite desserts from the Bakehouse is back for the season! I could eat it almost every day, and I guess I’m in good company: a few hundred years ago, William Shakespeare himself wrote, “And I had but one penny in the world, thou shouldst have it to buy gingerbread.”
Shakespeare, who lived from 1564 to 1616, was clearly impacted and impressed by the arrival of spices in England. In Henry V, a warhorse is described as being “of the colour of the nutmeg. And of the heat of the ginger.” Ginger, at the time, was all the rage in Europe, reaching the continent from its original home in Asia via Portuguese and Dutch traders. European physicians of the era believed it brought warmth, vitality, and positive energy—which is still, I’ll say, what I get from nibbling a bit of this world-class coffee cake.
Several years ago, Amy Emberling, co-managing partner of the Bakehouse, shared,
This cake was the catalyst for the most passionate disappointment expressed about a single recipe that was not included in our Zingerman’s Bakehouse book. The cake clearly has a dedicated following for its deep and satisfying flavors along with its moist texture contrasting with the crispy, sugary exterior. The response inspired me to bring one home for our personal holiday celebrations, and it was the biggest hit of all the choices. Family members literally couldn’t resist going back for more. It was fun to watch. If we do another book, I promise the recipe will be in it.
Sure enough, the recipe showed up in 2023’s Celebrate Every Day (on page 177 if you’re in a hurry to have at it!).
As with everything made in the ZCoB, the quality of ingredients contributes to the flavor here—the Gingerbread Coffee Cake is another excellent illustration of what I write about in “A Taste of Zingerman’s Food Philosophy.” As Amy explains,
The process for making gingerbread is quite simple. It’s a one-bowl quick cake. What makes ours particularly good, I think, is the combination of ingredients that add many layers to the flavor—brewed Zingerman’s Coffee Company coffee, hot mustard, Indonesian long pepper, crystallized ginger, and orange juice. It actually takes more time to measure all of the ingredients than it does to make the cake!
Combined with Vermont Creamery Cultured Butter, flour, and fresh eggs, the ingredients come together to form a dark, mysterious, marvelously gingery flavor that seems to appeal to most all ages and taste preferences. It gets this really thin sheen of a sugar crust on the outside, too. It also ships well, making it a very good winter gift for a friend, relative, or business connection you’d like to impress. (Be sure to let the cake breathe for about 20 to 30 minutes after you open its plastic package.)
The Gingerbread Coffee Cake is great on its own any time of the day, or with Zingerman’s Vanilla Gelato or handcrafted Cream Cheese. If you’re putting together a dessert plate, consider some of that marvelous Pear Mostarda at the Deli—the spicy, fruity flavor makes a perfect counterpoint to the cake. It also goes well with Paw Paw Gelato, and with a cup of our 2026 Holiday Blend coffee. And, of course, Brad Hedeman, longtime master marketer at Mail Order, will always advocate for spreading a slice of the coffee cake with some room-temperature Vermont Creamery Cultured Butter.
If you’re one of the world’s many fans of the combination of ginger and chocolate, drizzle some chocolate syrup or sauce on top. You can also crumble the gingerbread cake into your coffee or over the top of a hot chocolate. If you’re going to pick something to send—or receive—as a corporate gift this fall, consider putting the Bakehouse’s Gingerbread Coffee Cake high up on your list!
