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......

• Candied Ginger-bread Snaps by Culinary Adventures with Camilla
• Cranberry Gingerbread Upsidedown Cake by Cheese Curd In Paradise
• Gingerbread Bars with Cream Cheese Frosting by Hezzi-D's Books and Cooks
• Gingerbread Biscotti by Sweet Beginnings
• Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
• Gingerbread Cheesecake Dip by Kate's Recipe Box
• Gingerbread Donuts by The Redhead Baker
• Gingerbread Hot Cocoa by Our Good Life |
• Gingerbread Shortbread by Palatable Pastime
• Gingerbread Waffles by Caroline's Cooking
• Pogen's Ginger Snaps (Copycat) by Karen's Kitchen Stories

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......

• Biscoff Bundt Cake by Living the Gourmet
• Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
• Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
• Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
• Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
• Pumpkin Biscoff Bundt Cake by Making Miracles
• Speculoos Stuffed Brownie Bundt by Food Lust People Love
• Swirl Biscoff Bundt by Sneha’s Recipe

#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: Wendy Klik

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

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Property of A Day in the Life on the Farm

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