Pools of buttermilk graze crowned with laurels of sugared rosemary and cranberries draw the eye to Gingerbread Bundt Cake.
Gingerbread Bundt Cake with Buttermilk Glaze
Makes 1 (10-cup) Bundt cake
- 1 cup unsalted butter, softened
- 1¾ cups firmly packed dark brown sugar
- 2 teaspoons lemon zest
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- ⅔ cup molasses (not blackstrap)
- 3 cups unbleached cake flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1¼ teaspoons ground nutmeg
- ¾ teaspoon kosher salt
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon baking soda
- 1¼ cups coffee, room temperature
- Buttermilk Glaze (recipe follows)
- Garnish: sugared fresh cranberries, sugared fresh rosemary
- Preheat oven to 350°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and lemon zest at medium-low speed just until combined. Increase speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Beat in eggs and yolk, one at a time, beating until combined after each addition. Beat in molasses.
- In a large bowl, whisk together flour, ginger, baking powder, cinnamon, nutmeg, salt, cloves, allspice, and baking soda. Add flour mixture to butter mixture, alternately with coffee, beginning and ending with flour mixture, beating just until combined. (Batter may look slightly curdled at this point, but batter will come together, and cake will bake well.)
- Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan; forcefully tap on counter several times to evenly spread batter and release as many air bubbles as possible.
- Bake until a wooden pick inserted near the center comes out clean, 50 to 60 minutes.
- Let cool in pan for 10 minutes. Using a small offset spatula, gently loosen center of cake and invert onto a wire rack; let cake cool completely.
- Transfer to a serving plate; spoon and spread Buttermilk Glaze over top of cake. Garnish with sugared rosemary and cranberries, if desired.
To make sugared rosemary and cranberries, combine ½ cup granulated sugar and ½ cup water in a medium saucepan. Bring to a boil and cook, stirring occasionally, until sugar is dissolved; remove from heat and let cool to room temperature. Working in batches, dip rosemary and cranberries in sugar mixture, coating thoroughly; remove and let stand on a wire rack placed over a large rimmed baking sheet for 45 minutes. Dip rosemary and cranberries in sanding sugar, coating well on all sides and shaking off excess. Use immediately.
Makes approximately ⅔ cup
- 1½ cups confectioners’ sugar, sifted
- 2½ tablespoons whole buttermilk
- 1 tablespoon unsalted butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- In a medium bowl, stir together confectioners’ sugar, buttermilk, melted butter, vanilla extract, and salt until smooth and well combined. Use immediately.