Hello Friends! I’m so excited to share my first Fall blog post! I like the laid-back vibe of summertime but I’m ready for much needed structure in my life and home that the season of Autumn brings. There’s a nostalgic feeling this time of year and I look forward to pulling out my Fall recipe box and baking spicy gingerbread cake, pumpkin pecan coffee cake, and other heart warming treats. Traditions and familiar scenes are so comforting and I’ve found now more than ever I am enjoying the process of nesting and creating a cozy home for gather friends and family. The cycle of nature keeps me grounded and hopeful of what’s to come. Watching the leaves change color never gets old and the cool, crisp air that Fall brings has me grabbing cozy throws and warm sweaters. The farm stands are switching from summer fruits and vegetables to colorful root vegetables, apples, and pumpkins. Look around you and take note of the little things that nature has to offer.
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Spicy Gingerbread Cake
There is something so nostalgic about the smell of spicy gingerbread. We bake gingerbread cookies at Christmas time and because we just can’t seem to get our fill, I found a cake to make in the Fall to ‘tide’ us over. This spiced gingerbread cake is filled with all my favorite Fall spices and is SO delicious you may be tempted to have a slice for breakfast or as a snack. Serve as is or with a little whip cream of vanilla ice cream. Let’s talk details!
Today I’m joining a group of talented bloggers to share our favorite cozy Fall recipes! Make sure to check out all the links at the bottom of this blog post.
Why we love Spicy Gingerbread Cake
- This spicy cake is the perfect transitional dessert as we move into Fall.
- We like soft, moist gingerbread cookies and this cake tastes a little like one big, delicious cookie!
- Everyone will enjoy this cake so go ahead and serve it to the kids or your friends when they come for dinner.
- Spicy Gingerbread Cake freezes well. Put a few slices in your Stasher Bags to keep fresh.
- Most importantly, Spicy Gingerbread Cake will satisfy your Fall craving for something a little buttery, sweet, and spicy.
How to make Spicy Gingerbread Cake
Start by adding creamy buttermilk and yogurt with vanilla in a medium size bowl. Whisk until mixed and then add honey, brown sugar, and softened butter. Using a hand mixture, mix until light and fluffy (this takes a couple minutes). Once the mix is fluffy, add the molasses and mix again. Next you will add eggs, one at a time, blending until well incorporated. In a separate bowl, add flour, salt, and baking soda, and all the spices. Give everything a light whisk and then add 1/3 of the flour, spice mix and 1/3 liquid mix. Blend and repeat the process. Once all of your ingredients are mixed, pour into a lightly greased and floured bunt pan. Bake for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove the cake and allow to cool for at least an hour prior to removing from pan or frosting.
I like to serve my spicy gingerbread cake on a white milk glass cake stand. Having several that are of varying heights come in handy when entertaining. I found this one recently and love it so much. It’s small and delicate looking. You can purchase them with or without a dome. I pulled out my favorite vintage serve ware and blue and white plates. I love to mix old with new especially around the holidays. You can search Etsy is a great place to search for vintage plates and the serve ware was purchased at Anthropologie. I’ll be using them with my ceramic plates for the upcoming holidays!
spicy gingerbread cake
- 3 cups All-purposee or Bob's Red Mill 1 to 1 Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp ground ginger
- 2 tsp cinnamon
- 1/2 t cloves
- 1/2 tsp all-spice
- 2/3 cup buttermilk
- 1/3 cup plain yogurt
- 1 cup softened butter
- 1/2 cup honey
- 1 cup brown sugar, lightly packed
- 2 eggs
- 1 cup molasses
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Preheat oven to 350 degrees F.
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Lightly grease and flour a standard size bundt pan.
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In a medium size bowl, add buttermilk, yogurt, and vanilla and whisk until blended.
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In a large bowl, add brown sugar, honey, and butter. Using your hand mixer, blend until light and fluffy, about 2 minutes.
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Add molasses and continue to blend.
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Add eggs, one a time and blend all of the ingredients until well incorporate.
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Next, add 1/3 of the flour mix plus 1/3 of the buttermilk, yogurt, vanilla mixture to your bowl.
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Blend these ingredients and repeat the step above until all of the flour and liquids are blended.
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Pour batter into prepared bundt pan.
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Tap on the counter to remove any bubbles and then bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
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Remove the cake when done and allow to cool for an hour.
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Carefully remove from bundt ban and frost.
For the glaze, mix about a cup of powdered sugar with a couple tbsp heavy cream or half and half. You want your glaze to be thick and not too runny so adjust the liquid – sugar ratio as needed.
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