Description
A moist molasses-spice Bundt cake finished with a tangy brown butter cream cheese glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (300 g)
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup unsalted butter, softened (170 g)
- 1 cup packed dark brown sugar (200 g)
- 3/4 cup unsulphured molasses (240 g)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk, room temperature (240 ml)
- 4 tbsp unsalted butter (57 g)
- 4 oz cream cheese, softened (113 g)
- 1 1/2 cups confectioners’ sugar (180 g)
- 2-4 tbsp whole milk (30-60 ml)
- Pinch of fine salt
Instructions
- Heat the oven to 350°F (177°C). Thoroughly butter and flour one 10-cup Bundt pan.
- Whisk the flour, ginger, cinnamon, cloves, allspice, baking soda, and salt.
- Beat the softened butter and brown sugar until light and fluffy. Beat in the molasses, then add the eggs one at a time and mix in the vanilla.
- Add the dry mixture in three additions, alternating with the buttermilk in two additions. Mix only until smooth.
- Spoon the batter into the prepared pan and level it. Bake for 42-50 minutes, until a long tester carries only a few tender crumbs.
- Cool in the pan for 15 minutes, then invert onto a rack and cool completely.
- Brown the 4 tbsp butter in a small saucepan and cool until barely warm. Beat with the cream cheese, confectioners’ sugar, salt, and enough milk for a slow-pouring glaze.
- Pour the glaze over the cooled cake and let it set before slicing.
Notes
Use unsulphured molasses, not blackstrap. Grease every ridge of the pan and unmold after exactly 15 minutes for the best release.