mini gingerbread bundt cake with brown butter icing

ingredients:

cake:

1.5 cups of flour

2 tsps of ground ginger

1-1/2 tsps of baking powder

2-1/2 tsps of warm spice mix

1/4 tsp of salt

1/2 cup of heavy cream, room temperature

1 tsp of vanilla

1 stick of butter, room temperature

1/2 cup of brown sugar

1/2 cup of granulated sugar

1/2 cup of molasses

2 eggs, room temperature

icing:

1 cup of powdered sugar

1/4 tsp of vanilla

1/4 cup of browned butter, cooled slightly

2 tbsps of heavy cream, more as desired, room temperature

supplies:

2 mixing bowls

a mixing bowl and hand mixer OR a stand mixer

7 in bundt pan

butter and flour (so the cake doesn’t stick)

small bowl and whisk

directions:

preheat the oven to 350. in a bowl, combine dry ingredients (flour, ginger, baking powder, warm spice mix, and salt), and set aside. in another bowl, combine buttermilk and vanilla, set aside.

in the bowl of a stand mixer or using a bowl and hand mixer, beat the butter and sugars together until light and fluffy. next, add in the molasses, and once fully combined, mix in the eggs.

finally, alternate adding in the dry ingredients and the buttermilk/vanilla mixture until fully incorporated.

using baking spray or butter and flour, grease the bundt pan, so the cake doesn’t stick. pour the batter into bundt and tap on counter to get any air bubbles out.

bake the cake for 50 minutes, or until the toothpick comes out clean. cool the cake for 15 minutes in the bundt pan, then take the cake out of the pan and cool completely before adding the glaze.

to make icing: add the ingredients to a small bowl and combine with a whisk. add heavy cream as needed to reach your desired consistency.

note: double this recipe to make in a 10-15 cup bundt pan.