Gingerbread Bundt Cake

October 12, 2011

Do you ever get the feeling that something is meant to be?

That’s how I felt about this cake.

There were clues all over the place hinting to me that I needed to make it…and make it ASAP.


First there was the Bundt cake color palate. P.S. How cool is this site! I’m totally obsessed now…and am even more confused on what colors I want to paint my house. This could actually be torture. Or I could just repaint every season.

Don’t think that would go over well here in the Bite by Bite house.

Then I found this on Pintrest.

And that was it. I couldn’t take it anymore. I decided it wans Bundt cake time.


Bundt cakes are fun. They can serve a lot of people (or just one…not that I’m pointing fingers).

They’re always dripping with glaze. Drip. Drip. Dripping.

Is it wrong that sometimes I’ll only eat the top of the whole Bundt cake. Yes, I said whole, not slice. Stop looking at me like I’m crazy.


The glossy top gets even more temping when sprinkles are added.


Yeah. I noticed that you’re not looking at me crazy any more. That’s because you’ve got sprinkles on the brain too! It’s ok. And you know what, we don’t even have to tell anyone that you’re obsessed with sprinkles. I know it’s a kid thang, but sometimes it’s good to be a kid.

I promise.


Gingerbread Bundt Cake
Adapted from These Peas are Hollow

2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 stick (8 tablespoons) unsalted butter
3/4 cup dark molasses
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1/2 cup almond milk

Preheat oven to 350 degrees F. Butter and flour your Bundt pan.

In a medium bowl whisk together the flour, baking soda, salt, allspice, cocoa powder, cinnamon, and ginger.

In the bowl of a stand mixer, beat together the molasses, sugar, and butter until well combined. Scrape down the sides. Add the egg, and beat until full incorporated.

Slowly beat in the almond milk and buttermilk, the mixture will look curdled, don’t get nervous!

In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined, being careful not to over mix the batter.

Pour batter in to prepared cake pan, and bake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let cool in pan for about 15 minutes, then turn out onto a baking rack and cool completely.

Ginger-Cinnamon Glaze
1 cup powdered sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon maple syrup
3-4 tablespoons almond milk

Combine dry ingredients in a bowl, whisk in your maple syrup and milk (add more tablespoons of milk to get glaze more drippy). Pour over the top of the Bundt cake, allowing glaze to run down the sides. Top with sprinkles.

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