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.
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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.
can I make this without the coffee? what can you replace it with ?
You can swap for milk.
can you sub out the coffee?
Hi Barbara, you can swap the coffee out for another liquid like milk.