Gingerbread Coffee Cake from Zingerman’s Bakehouse Celebrate Every Day: A Year's Worth of Favorite Recipes for Festive Occasions, Big and Small by Amy Emberling, Lindsay-Jean Hard, Lee Vedder and Corynn Coscia

Ingredients

• 1 cup plus 2 Tbsp [360 g] molasses
• ¼ cup [45 g] crystallized ginger, chopped into ¼ in [6 mm] pieces
• ½ cup [110 g] unsalted butter, room temperature
• ½ cup [110 g] brewed coffee, room temperature
• ½ cup [110 g] orange juice, room temperature
• ½ cup [100 g] canola oil
• 2 large eggs, room temperature
• 2¾ cups [385 g] all-purpose flour
• ½ cup [110 g] demerara sugar for preparing the baking pan (optional)
• 1⅛ tsp baking soda
• ¾ tsp ground cinnamon
• ¾ tsp fine sea salt
• ¾ tsp ground long pepper (about 3 peppers, optional; see Tip)
• ¾ tsp ground cloves
• ¾ tsp ground ginger
• 1 cup plus 1 Tbsp [215 g] granulated sugar
• ½ tsp ground dry mustard