This sourdough discard gingerbread bundt cake is topped with a cinnamon glaze for a show stopping holiday dessert.
Looking for a sourdough discard recipe for the holidays? Look no further than this Sourdough Discard Gingerbread Bundt Cake. This cake has all the flavors you would expect in a gingerbread cookie, but in a beautiful bundt cake form.
Ingredients
- Flour – all purpose flour is preferred.
- Spices – ground ginger, cinnamon, nutmeg, cloves, allspice, and salt.
- Baking Soda and Baking Powder – for the perfect rise.
- Butter and Oil – the combination keeps the cake perfectly moist with a rich butter flavor
- Brown Sugar – instead of granulated sugar the brown sugar gives a depth of flavor
- Eggs – this gives the perfect consistency to the batter.
- Sourdough Discard – add a touch of sourdough flavor with this discard. Make sure this is flat and not active.
- Molasses – for the classic flavor a gingerbread cookie typically has
- Coffee – this can be swapped for milk if you want, but the coffee helps to enhance all the flavors.
- Powder Sugar – for the glaze
- Heavy Cream – for a rich glaze
- Vanilla Extract – for a vanilla flavor to the glaze.
How to Make Sourdough Discard Bundt Cake
- Preheat oven to 350.
- Oil a bundt cake pan and coat with flour or fine granulated sugar to ensure your cake does not stick to the pan. Set aside.
- In a large mixing bowl combine eggs, sourdough discard, melted butter, oil, and molasses. Mix to combine.
- Add in spices, baking soda, baking powder and half of the flour. Mix until just combined. Then add coffee, mixing to combine. Finish off with remaining flour.
- Pour batter into prepared bundt cake pan. Place into oven and bake for 45-50 minutes.
- Remove cake from the oven and allow to cool for 10 minutes. Then carefully invert onto a cake plate to cool completely .
- Combine all glaze ingredients adding enough heavy cream to get a pourable consistency. Pour onto cooled cake.
Can I make this without Sourdough Discard?
Yes! Swap the discard for 1 cup greek yogurt if you do not have sourdough discard and want to make this delicious Gingerbread Bundt Cake.
How to store
Store on the counter in a cake dome for up to 3 days. Alternatively you can wrap the cake in plastic wrap.
Share Your Experience
I would love to hear about your experience making and enjoying my Sourdough Discard Gingerbread Bundt Cake! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
Sourdough Discard Gingerbread Bundt Cake
Ingredients
Bundt Cake
- 3 cups all purpose flour
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1/2 tsp allspice
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup butter melted
- 1/2 cup oil
- 2 cups brown sugar
- 3 large eggs
- 1 cup sourdough discard
- 3/4 cup molasses
- 3/4 cup coffee
Cinnamon Glaze
- 1 cup powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
Instructions
- Preheat oven to 350.
- Oil a bundt cake pan and coat with flour or fine granulated sugar to ensure your cake does not stick to the pan. Set aside.
- In a large mixing bowl combine eggs, sourdough discard, melted butter, oil, and molasses. Mix to combine.
- Add in spices, baking soda, baking powder and half of the flour. Mix until just combined. Then add coffee, mixing to combine. Finish off with remaining flour.
- Pour batter into prepared bundt cake pan. Place into oven and bake for 45-50 minutes.
- Remove cake from the oven and allow to cool for 10 minutes. Then carefully invert onto a cake plate to cool completely .
- Combine all glaze ingredients adding enough heavy cream to get a pourable consistency. Pour onto cooled cake.
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