Gingerbread Bundt Cake with Maple Cinnamon Glaze Recipe
This Gingerbread Bundt Cake with Maple Cinnamon Glaze is a moist and flavorful holiday treat combining warm spices like cinnamon, ginger, and allspice with rich molasses. The cake is baked to perfection in a bundt pan and topped with a smooth maple cinnamon glaze and crunchy chopped pecans for a delightful finish. Ideal for festive gatherings or cozy afternoons with a cup of tea.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Gingerbread Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup molasses
- 1 cup plain yogurt
- 1/2 cup milk
For the Maple Cinnamon Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1 tablespoon milk
- 1/4 cup pecans, chopped
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly coat a 10-cup bundt pan with nonstick cooking spray to prevent the cake from sticking, then set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, allspice, and salt until evenly combined. Set this mixture aside for later use.
- Cream butter and sugar: Using a hand mixer on medium speed, beat the softened butter and dark brown sugar in a large bowl until the mixture is light and fluffy, about 3 minutes. This creates a smooth base for the cake batter.
- Add eggs and flavorings: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then mix in the vanilla extract and molasses until evenly combined, scraping down the sides of the bowl as needed to ensure thorough mixing.
- Combine dry and wet ingredients: Gradually add half of the dry flour mixture to the wet ingredients, beating slowly until just combined. Next, incorporate the yogurt and milk, mixing until smooth. Add the remaining dry ingredients gradually, scraping down the bowl sides and mixing until the batter is fully combined without overmixing.
- Bake the cake: Pour the batter into the prepared bundt pan and bake for 45 to 65 minutes. Start checking for doneness at 45 minutes by inserting a toothpick into the center; it should come out clean. Baking time varies depending on oven temperature; for example, 60 minutes was required here.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 10 minutes after baking. Then invert the pan to release the cake and let it cool completely on the wire rack before glazing.
- Prepare the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup, ground cinnamon, and milk until the glaze is smooth and creamy. Adjust thickness by adding more sugar if too thin or more milk if too thick. Taste and add an additional 1/4 teaspoon cinnamon if a stronger cinnamon flavor is desired.
- Glaze and garnish: Slowly drizzle the maple cinnamon glaze evenly over the cooled bundt cake. Sprinkle chopped pecans on top to add texture and a nutty finish. Allow the glaze to set slightly before serving.
Notes
- Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- You can substitute plain yogurt with Greek yogurt for a tangier flavor and thicker texture.
- For a more intense ginger flavor, increase ground ginger by 1/4 teaspoon.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- The baking time may vary depending on your oven; start checking with a toothpick around 45 minutes.
