1 1/4 cup all purpose flour

1/4 cup wheat bran (unprocessed)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tsp fresh finely grated ginger

1 tsp ground ginger

1 tbsp kashmiri garam masala

1 stick unsalted organic butter at room temp.

2/3 cup packed brown sugar

1/3 unsulfured molasses

1 large egg at room temp.

1/3 cup hot coffee (freshly brewed or espresso)

1 tbsp confectionery sugar (for decoration)

Preheat the oven to 350 degrees and place the rack in the center of the oven.
Butter a 9 inch round cake pan and prepare the pan by lining it with the parchment paper.
Whisk the flour, baking powder, baking soda, salt, ground ginger, finely grated ginger, and kashmiri garam masala. Keep aside.
Using a stand mixture with a paddle attachment, beat the butter and the brown sugar together on medium speed for about 2 minutes. Add the molasses and beat for another 2 minutes. Add eggs and mix for another 2 minutes.
Add the flour mixture and pulse to incorporate with over-mixing the flour.
On low speed, add hot coffee and mix until the batter comes together. Scrape the batter into the pan.
Bake for 28-33 minutes.
Take the cake out into a rack, and gently peel off the parchment paper.
Invert out into another rack and cool to room temperature.
Dust with confectionery sugar.