Coffee Cake - Gingerbread 

Hearty, dark, spicy cake. Makes two 9x13 cakes because it will keep so well.

Pour into TWO 9x13 aluminum baking pans lined with parchment. OR ONE 9x13 AND TWO 8x8 pans.

Bake at 350* (Not convection) 40 minutes to an hour until the edges have pulled away from the pan sides.

Set pans on wire racks and cool for at least 20-30 minutes before serving.

Freeze the extra cake. Reheat cake gently before serving.

Dust with powdered sugar for a pretty contrast to its darkness.
Mix together:
27 oz whole wheat pastry flour
1 1/2 t baking soda
1 1/2 t salt
2 T ground ginger (or substitute some fresh ground ginger)
1 T cinnamon
1 1/2 t freshly grated nutmeg
1 1/2 t ground allspice
1 T unsweetened cocoa powder

In saucepan:
melt 3 sticks unsalted butter and let cool to room temp.
OR melt 12 oz coconut oil and let cool.

In mixer with wire whips, OR right in the saucepan with a whip, beat:
cooled butter OR coconut oil
27 oz mild or light molasses
16 oz sugar
20 oz whole milk
4 oz whole milk plain yogurt
3 eggs

Add dry ingredients and beat on speed #1 until batter is smooth and thick, scraping down the sides as needed. (probably not more than 30 seconds to a minute). OR mix by hand until mixed, allowing a few minutes for the flour to hydrate before continuing to mix. This prevents overmixing!

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