Thursday, November 21, 2019

Gingerbread Bundt Cake with Biscoff Frosting #BundtBakers #NationalGingerbreadCookieDay

Classic Gingerbread baked up in a Bundt Pan and coated with Biscoff Cookie Frosting.


This is what happens when National Gingerbread Cookie Day falls on the same day as Bundt Bakers.


Cam of Culinary Adventures with Camilla asked us to join her in celebrating All Things Gingerbread today.  Since it is also the day I join in with my Bundt Bakers group it was a no brainer that I was going to share a Gingerbread Bundt Cake.  Let's take a look at what the others are sharing made with Gingerbread today......



Filled with all the warm fall spices of ginger, cinnamon, nutmeg, and cloves and further flavored and sweetened with molasses this cake smelled heavenly as it baked up.

So with that part of my cake done, I needed to also incorporate the Bundt Bakers theme.  Tammy and Catherine of Living the Gourmet asked us all to incorporate Biscoff Cookies when making our cakes.  I decided to make a Biscoff Cookie Butter frosting and sprinkle some Biscoff cookie crumbs on top.

Let's see how the others incorporated Biscoff Cookies into their Bundts......
BundtBakers#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.  If you still have any questions, please reach out to the group directly on Facebook! Happy Baking!


I found this recipe at The Runaway Spoon . The cake smelled amazingly rich and delicious and the crumbs I snatched were very tasty.  The frosting was smooth, creamy and delicious.  The Teen ate the beater quite happily.  We did not, however, get an opportunity to enjoy this cake.  It went straight into the freezer to be donated to our church bake sale raising funds to fight sex trafficking.




#gingerbread, #ginger, #cakes, #frosting, #cookiebutter, #desserts, #holidaydesserts
Desserts, Cakes, Gingerbread, Holidays
American
Yield: 14 servings
Author:

Gingerbread Bundt with Cookie Butter Frosting

Gingerbread Bundt with Cookie Butter Frosting

Classic Gingerbread baked up in a Bundt Pan and coated with Biscoff Cookie Frosting.
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

Cake
  • 4 c. flour
  • 1/2 c. sugar
  • 2 t. baking soda
  • 1 t. salt
  • 1 T. ginger paste
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. cloves
  • 2 sticks butter, melted
  • 1 1/2 c. molasses
  • 1/2 c. water
  • 2 eggs
  • 2 c. buttermilk
Frosting
  • 2 sticks butter, room temperature
  • 3/4 c. cookie butter
  • 1 T. vanilla
  • 3 c. powdered sugar
  • 3-4 T. milk
  • 2 Biscoff Cookies, crushed, for garnish, if desired

instructions:

How to cook Gingerbread Bundt with Cookie Butter Frosting

Cake
  1. In large bowl of stand mixer, fitted with paddle attachment and set to low, stir together the flour, sugar, baking soda, salt, ginger, cinnamon and cloves.  With the mixer still on low speed ad the melted butter and molasses mixing until combined.  Add the water and beat until incorporated, increase the speed to medium and add the eggs, one at a time, gradually add the buttermilk until combined, scraping down the sides as needed.
  2. Pour the batter into a bundt pan that has been treated with baking spray.  Bake in a preheated 350* oven for an hour, until a skewer inserted removes cleanly.
  3. Cool in the pan on a wire rack for 15 minutes, then turn out of the pan onto the rack to cool completely.
Frosting
  1. In small bowl of stand mixer, fitted with the whisk attachment, beat together the butter and cookie butter until smooth and fluffy.  Incorporate the sugar, 1/2 cup at a time, on low speed.  Increase the sped to medium and add the milk, 1 Tablespoon at a time, until desired consistency.
  2. Spread the frosting over and around the cake.  Sprinkle with cookie crumbs, if desired.

NOTES:

Adapted from a recipe found at The Runaway Spoon
Calories
828.34
Fat (grams)
47.46
Sat. Fat (grams)
26.23
Carbs (grams)
96.95
Fiber (grams)
1.41
Net carbs
95.54
Sugar (grams)
62.70
Protein (grams)
6.18
Sodium (milligrams)
736.63
Cholesterol (grams)
133.56
Created using The Recipes Generator

14 comments:

  1. Beautiful bundt, the frosting looks yum!

    ReplyDelete
  2. That cake looks so moist and tasty! Love the combo of gingerbread with the biscoff - what a great fall cake!

    ReplyDelete
  3. Cookie butter frosting? Wow, that sounds amazing.

    ReplyDelete
  4. Mmm that frosting is beautiful! Lovely addition to this month's BB! Thank you for joining us <3

    ReplyDelete
  5. This cake looks delicious and I'm happy you found a recipe that would work for both baking groups. Sad to hear that it wasn't a winner for your family. Have a great holiday!

    ReplyDelete
    Replies
    1. I don't know if it would have been a winner for my family, they didn't get the opportunity to try it, but I hope it is a winner at the bake sale.

      Delete
  6. I was rewatching Love Actually last night and thought about biscoff pie! Cake looks better!

    ReplyDelete
    Replies
    1. Biscoff pie sounds good too. This was my first of anything biscoff.

      Delete
  7. Wowwww, what a delicious cookie frosting !!! I love your cake!

    ReplyDelete

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