Gingerbread Bundt with Cinnamon Glaze
This Gingerbread Bundt is a delightful twist on the classic gingerbread, perfect for sharing with loved ones or enjoying solo with a cup of tea.
Servings: 8 servings
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
Wet Ingredients
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup molasses
- 0.75 cup granulated sugar
- 1 large egg
- 0.5 cup buttermilk
- 0.5 cup whole milk
Cinnamon Glaze
- 1 cup powdered sugar
- 1 dash cinnamon
- 2 tablespoons milk (for glaze)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease your bundt pan generously.
- Step 2: In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, salt, cocoa powder, ginger, cinnamon, allspice, cloves, and nutmeg.
- Step 3: In another bowl, mix the wet ingredients: melted butter, molasses, and sugar until smooth. Add the egg, buttermilk, and whole milk, mixing until combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Step 5: Pour the batter into the prepared bundt pan and smooth the top. Tap the pan to remove air bubbles.
- Step 6: Bake for 30-35 minutes or until a toothpick comes out clean.
- Step 7: Allow the bundt to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Step 8: For the glaze, mix powdered sugar, a dash of cinnamon, and enough milk to reach a pourable consistency. Drizzle over the cooled bundt.
Equipment
- Bundt Pan
- Mixing Bowl
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.