Gingerbread Bundt Cake
When you need something simple, yet elegant to bake for the holidays, make this gingerbread bundt cake! With 380g(!!!) of unsulphured molasses, this cake is beautifully dense & moist with an unmistakeable deep molasses flavor.
Ingredients
- 400 g (3 ⅓ cups) all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 tablespoon ginger
- 1 teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- 240 g (1 cup + 1 tbsp) whole milk, lukewarm
- 80 g (⅓ cup) whole milk plain greek yogurt, lukewarm
- 162 g (⅔ cup + 1 tbsp) unsalted butter, room temp
- 140 g (½ cup + 3 tbsp) granulated sugar
- 120 g (½ cup + 1 tbsp) dark brown sugar
- 380 g (1 cup + 1 tbsp) unsulphured molasses
- 2 eggs, room temp
- 1 teaspoon vanilla paste or extract
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Grease a 10 cup bundt pan by brushing 1 tablespoon of melted butter all over with a pastry brush, then coat with granulated sugar.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.
- In a large measuring cup or medium bowl, whisk together the milk and yogurt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar for 2-3 minutes.
- While the mixer is on low speed, slowly drizzle in the molasses.
- Once all of the molasses is added, scrape down the bowl and beat on medium speed until everything is fully combined.
- Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.
- In about 3 additions, alternate adding the dry and milk-yogurt ingredients until everything is fully combined. Be sure to scrape the bottom of the bowl frequently.
- Pour batter into prepared bundt pan and bake for about 45-50 minutes.
- Allow the cake to cool for no more than 10 minutes in the pan, then immediately use a knife to gently loosen the sides and turn out onto a cooling rack.
- Allow the cake to cool completely before dusting with powdered sugar and serving.
Notes
- This bundt cake lasts about 3 days in air-tight container stored at room temperature. It can also be stored in the freezer for up to 3 months.
Nutrition Facts
Serving: 1slice | Calories: 424kcal | Carbohydrates: 73g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 279mg | Potassium: 570mg | Fiber: 1g | Sugar: 47g | Vitamin A: 411IU | Vitamin C: 0.1mg | Calcium: 152mg | Iron: 3mg
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