Sunday, October 24, 2010

Gingerbread Bundts with Cinnamon Glaze


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.


Cinnamon Glaze

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.

33 comments:

Heather said...

The pictures are beautiful and they were so delicious!

Madison Mayberry said...

I don't know what it is, but things in miniature just draw me in. Beautiful photography and recipe!

SprinkleBakes said...

Just, beautiful!

tiina { sparkling ink } said...

Oh my, these looks so so good. I love the look of mini bundt cakes. What a pretty post!

Bria said...

Thank you ladies!!

Madison, I am (obviously from the multitude of miniatures here on my blog) obsessed with all things teeny and mini. Is there a support group for this condition??

Mrs. T. said...

I've never seen a mini-bundt pan. Where did you find one? These little cakes look great, by the way!

Bria said...

Mrs T,

I believe I bought it at sur la table or williams sonoma. The brand is nordicware, you can find it online as well if you go to amazon and search mini bundt. Hope this helps!

-Bria

jenfizz said...

Can the same recipe be used in a muffin tin? I know that sounds silly but I'm new to baking.

Bria said...

Jen-Yes absolutely. You can also do it in one big bundt cake pan, or regular cake pan, or muffin tins. You can even use cupcake liners if you'd like, or just butter and flours the tines really well. good luck!

-Bria

Theresa (Miss Charlotte) said...

These look absolutely AMAZING! *starts looking through her cupboards to find ingredients...realizes she's missing the mini bundt pans...rushes out the door to Bed, Bath, and Beyond with her 20% off coupon*

Rachel said...

Oh my goodness. My mouth is watering! I will certainly be making these in the near future. Thanks for sharing the recipe. YUM!

Bria said...

Theresa, hope you got your hands on a mini bundt pan! share the results if you did!!

Thanks ladies!

Linda said...

Absolutly fabulous! I can smell the aroma from here! The photos are beautiful!

Sapheara said...

These pictures look amazing! I am planning to make a regular sized bundt cake using your recipe for my coworkers birthday cake, so fun! :D I have seen a lot of gingerbread recipes with a lemon glaze online - would you recommend that at all with your cake recipe? I personally prefer your glaze but she has always enjoyed citrus flavours more (but it sounds like an odd combination to my non-baker ears!). Thanks for any advice you can give!

Bria said...

Sapheara,

I think an orange glaze would be delicious. Orange and gingerbread go together wonderfully and i think little flecks of orange zest in the glaze would make the cake extra pretty. Just mix powdered sugar, orange zest, and orange juice (add the juice little by little until you get the consistency you want). Lemon would work too of course. Let me know how it turns out!

-Bria

Anonymous said...

are these cakes dense or fluffy? wanting to try.thanks.please reply

Michelle said...

Made this for Xmas dessert and it was delish! Instead of minis I made a large bundt.

Anonymous said...

Can I ask you what the bake time is for a normal bundt cake not the mini bundtlets? thanks.

Alessandra said...

wow these Gingerbread Bundt Cakes are beautiful. They look so full of flavour.

Cathy Line said...

Wow i would lovvvve to make these!! Recipe looks easy enough 2...im a huge fan of cinnamon!!

Ruthie said...

I found you on Pinterest and think that this recipe looks delicious! I also love mini bitty itsy things. :D

Just one question: What purpose does melting the butter then bringing it to room temperature serve? Is it a texture thing?

Bria said...

Ruthie,

Basically you just don't want to use hot butter, generally in baking, it is best for al your ingredients to be at room temperature, including the eggs.

Thank you everyone for the kind words! It's just about gingerbread season again!

-Bria

Kimberly Blount said...

What a great idea for a holiday brunch or work potluck ! Your fabulous picture drew me in and I am excited to try these. Happy Holidays!

ratedkb said...

Bundt cakes are so cute, but they're even cuter as minis !

ratedkb.wordpress.com

Karen said...

My gingerbread bundts are baking in the oven right now. Can't wait to try the finished product with the glaze. Thank you for the recipe and beautiful pics. If you hadn't warned about the curdling I would have thought I did something wrong! That was very helpful.

Karen

kliu said...

My son was away for his birthday, arriving back this morning. We had one of the mini bundt cakes with a candle sticking up the middle as he walked in the door. They were a hit and a perfect birthday breakfast.

Deni said...

Hi! I can't wait to make this for Thanksgiving... question, any substitution for buttermilk?? I never use it and hate to buy a big thing of it just for this! Can't wait! Yummmm

Sandra said...

Old family recipe used nutmeg sauce as a topping for gingerbread. Cant wait to bake the gingerbread in the mini bunt pan and use my grandmother's sauce recipe again.

Stewarts said...

How long do I bake it if I am using a large bundt pan?

Anonymous said...

Can these be made a couple of days ahead of time?

Bria said...

Yes these can definitely be made ahead of time. I would not glaze them more than a day or so in advance so they don't get soggy.

If you are baking in a full bundt pan it can take up to 45 mins to an hour to bake because of the depth of full size bundt pans. My advice is to check it every 5-10 minutes after you hit the 30 minute mark and pull it when a toothpick entered down into the cake comes out clean!

I usuly buy powdered buttermilk because it lasts forever in your fridge and I love baking with buttermilk. You can sub regular milk but I love the depth of flavor that buttermilk gives baked goods!

Ruth said...

Someone asked- these turn out more fluffy than dense. They still taste great.

Aimee said...

Just tried these and they are literally amazing! Pillowy soft sponge that just soaks up the glaze and becomes gooey and sticky. Delicious. Thanks!

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