Sunday, October 24, 2010
What a lovely weekend it was. Busy, but wonderful. My good friend came down to visit and we baked pretty much the entire time she was here. Usually it is just me by myself in the kitchen, but it was nice to have some company, not to mention another pair of hands.
The apartment smelled amazing for about three days straight, it was like a freaking Yankee Candle Factory in here. The first of the treats that we made were mini gingerbread bundt cakes. These are incredibly easy to make and work both as dessert or breakfast, or dessert and breakfast.
The aroma from these cakes is absolutely heavenly, if 'coziness' had a smell, this would probably be it. Spicy and rich but not too sweet, I think these cakes would be an absolute crowd-pleaser for Thanksgiving or other fall gatherings.
Gingerbread Bundt Cakes with Cinnamon Glaze
adapted from La Cuisine d'Helene
makes 24 mini cakes
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature
3/4 cup dark molasses
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1/2 cup whole milk
Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit.
In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.
Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients.
In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.
Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.
1 cup powdered sugar
3-4 tablespoons milk (this will depended on how thick or thin you want your glaze)
1/4 teaspoon cinnamon
Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine.
Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.
If you are freezing the cakes, do so before you glaze them. Cakes can be stored at room temperature or in the refrigerator for a few days. They may get a bit soggy though, they will still taste great.