Gingerbread Bundt Cake #holiday #baking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a sugar substitute with no calories.

Preheat the oven to 350°F.

Add 2 and 3/4 cups of flour to a bowl.

Add 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, salt, ginger, and other spices to the bowl.

Crack 4 eggs into a separate container and perform the sniff test before adding them to the mixture.

Melt 1 cup of butter and add it to the mixture.

Add 1 cup of buttermilk to the mixture, ensuring it is not curdled.

Add 1/2 cup of molasses to the mixture.

Add 1 and 1/2 cups of brown sugar to the mixture.

Use a paddle attachment to mix all the wet ingredients together for about 30 seconds until combined.

Add the dry mixture to the wet mixture and mix until combined, scraping down the sides halfway through.

Prepare a bundt pan by either buttering and flouring it or using non-stick spray.

Pour the batter into the bundt pan, filling it appropriately.

Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for about 10 minutes before attempting to flip it onto a cake plate.

Flip the cake onto a plate and let it cool completely.

Prepare a glaze using a master frosting mix and drizzle it over the cooled cake.

Sprinkle multicolored nonpareils on top of the glazed cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens