Sourdough Discard Gingerbread Bundt Cake
This sourdough discard gingerbread bundt cake is topped with a cinnamon glaze for a show stopping holiday dessert.
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.
Nutrition
Calories: 467kcal | Carbohydrates: 68g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 326mg | Potassium: 326mg | Fiber: 1g | Sugar: 46g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 2mg
