Many, many, many years ago there was a Pillsbury Bake Off winner who won with a cake called Tunnel of Fudge Bundt Cake. When you sliced the cake the center contained a fudgy filling. For a while it was all the rage.
This Gingerbread Bundt Cake is similar because there is a filling that starts with cream cheese and gets flavored with lemon zest and juice. It's a new-to-me recipe from a blog called Desserts with Stephanie. The gingerbread part is exactly what I like. It's fully flavored, moist and delicious. I did replace the cup or water with a cup of stout, so with water it might be a more subtle flavor. The filling part didn't work out so well. It was too thin and so it didn't stay in the middle but also slid down the side in a few places and made it difficult to get out of the pan. If I make it again I'll be sure to leave out the lemon juice and substitute 1/4 teaspoon lemon extract, plus add a couple of tablespoons of flour to help thicken it up. Otherwise it's lovely.
Lemon and Gingerbread are a great combination! You don't need to glaze this cake or ice it. If you like you can sift a bit of powdered sugar over the top just before serving. I'm going to include a recipe, but it has the changes I think will help. To make it exactly like Stephanie's, go HERE.
Gingerbread and Lemon Bundt Cake
serves 10-12
- 2 ½ cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup unsalted butter at room temperature
- 1 ½ cups dark brown sugar
- 2 large eggs at room temperature
- ½ cup molasses (dark but not blackstrap)
- 1 cup water (or stout beer)
Lemon Cream Cheese Filling
- 8 ounces cream cheese, full fat, at room temperature
- ⅓ cup granulated sugar
- ¼ teaspoon lemon extract
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 large egg at room temperature
- 2-3 tablespoons all-purpose flour
1. Preheat oven to 350℉ (180℃)
Lemon Cream Cheese Filling
1. Place softened cream cheese in the bowl of a hand or stand mixer fitted with the paddle attachment. Mix on medium speed until no lumps remain (1 - 2 minutes).
2. Add granulated sugar, lemon extract and lemon zest to the mixing bowl. Mix until well combined.
3. Add one egg to mixing bowl. Mix until combined (1 - 2 minutes). Add all-purpose flour and mix to combine. Batter should be thick. If not add flour, a tablespoon at a time, until thicker than mayonnaise.
4. Set bowl aside or place cream filling in a piping bag.
Gingerbread Bundt Cake
1. Prepare Bundt cake pan by spraying with non-stick baking spray.
2. In a large bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder. Set bowl aside.
3. In a separate large bowl, beat the butter and brown sugar together until light and fluffy (1 - 3 minutes). A stand or hand mixer may be used.
4. Add the eggs one at a time, mixing between each addition.
5. Add molasses and mix until well combined.
6. Add flour mixture to the mixing bowl in three additions, alternating with the water or stout beer (starting and ending with the flour).
7. Pour one-half of the cake batter into Bundt pan. Using a spatula or spoon, create a well through center of the batter. Pipe or spoon lemon cream cheese filling into the well.
8. Pour rest of cake batter over the filling. Smooth top of the batter with a rubber spatula.
9. Place pan in preheated oven. Bake for 55 - 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
10. Remove pan from oven and place on a cooking rack for 15 minutes. After 15 minutes invert the pan onto the cooling rack and allow to cool completely (approximately 1 hour).
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