Moist Gingerbread Cake with a Bourbon Brown Butter Glaze
I ended up trying a couple of different gingerbread cake recipes this year from other bakers and every time I did the results were the same; very dry. For me, a moist cake is the most important factor. I don't think you should have to eat a cake with ice cream just to up the moist factor or cover the layers in simple syrup. A good cake comes out of the oven moist and mouthwatering without any additions. This gingerbread cake is just that, super moist and no need to pair it or cover it with anything (although who doesn't love a little bourbon glaze).
I really wanted to make a bundt cake this holiday season, but all of my bundt pan are very pumpkin designed (aka. fall looking) and I really wanted a pan that screamed Christmas. Some fancier bundt pans can get really pricy, and I definitely splurged on this Nordic ware star style pan (bought from amazon). But I couldn't resist, and really it's a life long investment right? While this recipe fits in a bundt pan, it will also fit in any 8 x 8" square pan or 8" round pan.
1 ¼ cup of flour 1 tsp baking soda ½ tsp of kosher salt 2 tsp ginger 1 tsp cinnamon ¼ tsp ground cloves ½ cup packed brown sugar ½ cup of molasses 1 tsp vanilla ¼ cup of vegetable oil 1/3 cup of apple sauce 1 tbsp. apple cider vinegar ½ cup of boiling water
1. Pre heat over to 350°F. Generously spray bundt pan with oil. Set aside.
2. In a large bowl whisk together flour, baking soda, salt, ginger, cinnamon, and ground cloves.
3. Add remaining ingredients and whisk until incorporated.
4. Pour into prepared bundt pan and bake for 30 minutes or until an inserted toothpick comes out clean.
5. Leave on counter to cool. It is not recommended that you take out the cake while it is still warm as this may prevent a clean separation of cake from pan.
6. Once it is cool, remove cake from pan by flipping it over and tapping gently on the pan. Mine came out quite smoothly which should be the case if the pan was generously greased before putting in the batter.
Bourbon Brown Butter Glaze
2 tbsp. of butter 1/4 tsp vanilla 1/2 cup of icing sugar 1 tbsp. bourbon
1. In a small saucepan over medium heat melt the butter. Continue to cook and stir until butter becomes brown and fragrant (should smell nutty). There will also be specks of brown forming in the butter. (Watch this stage closely as it can burn really fast). Remove from heat and cool slightly.
2. Stir in vanilla and bourbon.
3. Add icing sugar in two additions, combining completely after each addition (add less if you want the glaze to be runnier).
4. Pour over cooled bundt cake.