Gingerbread Bundt Cake with Cream Cheese Icing

Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan; set aside.

In a medium bowl, sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, allspice, and nutmeg.

In a small bowl, whisk together the molasses and the brewed coffee.

Cream the butter in a large bowl with an electric mixer on medium speed until smooth and creamy. Add the brown sugar and beat until light and fluffy, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Reduce the mixer speed to low and add the flour and coffee mixture alternately, beginning and ending with the flour, mixing until smooth. Using a rubber spatula, give the batter a final stir to ensure all of the ingredients are thoroughly combined.

Pour the batter into the prepared pan and smooth the top with a rubber spatula. Gently drop the pan onto the counter two times to remove any air pockets. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn the cake out onto a wire rack and allow to cool completely.

Using an electric mixer, beat the cream cheese and butter on medium speed until smooth. Reduce the mixer speed to low and slowly beat in the powdered sugar until smooth. Beat in the vanilla extract, then slowly add the milk, 1 tablespoon at a time, beating after each addition.

Pour the cream cheese icing evenly over the top of the cooled cake and allow to set at room temperature, about 30 minutes. Leftover cake should be placed in an airtight container and kept at room temperature for up to 4 days.