These little cakes remind me of delicious cinnamon-sugared doughnut muffins, except they taste like gingerbread - which makes them even cozier in my opinion. They are scrumptiously poppable, and they've served us well as a quick breakfast on many a December morning.
To make these, you'll need a mini bundt cake pan (like this 24 cavity version I used) or at the very least, a mini cupcake pan.
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This cake recipe also makes one standard size bundt cake, but more recently I've made it using the Nordic Ware Cozy Village Pan. The batter molded beautifully into little house-shaped cakes. You find the cake pan here. Have a look at my results - I think they turned out pretty cute!
I outlined my gingerbread cake houses with royal icing, but really all these cakes need are a good dusting of powdered sugar. Compared to traditional gingerbread house construction, this cake version is the quicker, easier way to go.
As I mentioned before, a fancy pan is not necessary to enjoy these cakes - a simple mini cupcake pan will suffice. My favorite version is coated with cinnamon and sugar. As soon as the cakes are taken out of the oven and cooled just long enough for fingers to touch, they are dredged in cinnamon and sugar. The coating clings to the surface evenly and gives them a lovely sugary crunch.
These look pretty placed in paper cupcake liners, and it's a nice touch if you're gifting them in holiday tins.
Mini Gingerbread Bundt Cakes
Yields about 48 bite-size bundt cakes
Gingerbread cake
2 ½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/2 cup molasses (not blackstrap)
1/2 cup hot water
1 1/4 cups unsalted butter, softened
1 1/4 cups light brown sugar, packed
3 large eggs plus
2 large egg yolks, at room temperature
Cinnamon sugar coating, combine:
1/2 cup granulated sugar
2 teaspoons ground cinnamon
Preheat oven to 350°F. Grease a 24 capacity mini bundt pan with flour-based baking spray (such as Baker’s Joy brand) or grease and flour, tapping out excess flour; set pan aside.
[post_ads]Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice. In a small bowl, combine the molasses with the hot water.
Cream the butter in a large bowl with an electric mixer on medium speed until smooth. Add the brown sugar and beat until lightened, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Add the flour and molasses mixture alternately, beginning and ending with the flour. Mix until smooth.
Pour the batter into the prepared pan, filling each cavity about 2/3 full. Gently drop the pan onto a work surface two times to remove any air pockets. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Let cakes cool in the pan for 10 minutes. Turn cakes out and dredge in cinnamon and sugar.
Store cakes in an air-tight container or package a dozen cakes in each of four holiday tins.
Courtesy: Sprinkle Bakes
