Are you ready to elevate your baking game with a show-stopping dessert that defies gravity? This High Altitude Gingerbread Bundt Cake is not just a recipe—it's a culinary adventure that transforms challenging mountain baking into a delectable masterpiece! Imagine a cake so moist, so richly spiced, and so perfectly balanced that it will make your taste buds dance with joy, whether you're baking at 5,000 feet or sea level. Get ready to impress your friends and family with a dessert that proves baking at high altitudes can be both delicious and foolproof!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 4 large eggs
- 1 cup buttermilk
Instructions
- Preheat the oven to 325°F (165°C). At high altitude, lower temperature helps prevent over-rising and collapsing. Generously grease a 10-inch bundt pan with butter and dust with flour, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. At high altitude, reducing leavening agents by 1/4 teaspoon helps prevent over-rising.
- In a large mixing bowl, cream softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter mixture and mix until well combined. Then add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with dry ingredients, mixing on low speed just until incorporated to avoid overmixing.
- Pour batter into prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 45-50 minutes. At high altitude, check doneness earlier. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Remove from oven and let cake cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk before serving.
Tips
- • Always adjust your oven temperature lower (325°F in this recipe) to prevent over-rising and collapsing. • Reduce leavening agents slightly to maintain the perfect cake structure. • Use precise measurements and avoid overmixing the batter. • Check your cake's doneness a few minutes earlier than the recipe suggests. • Grease your bundt pan thoroughly to ensure easy release. • Let the cake cool in the pan for 15 minutes before removing to maintain its delicate structure. • For extra moisture, consider adding a simple glaze or dusting of powdered sugar.Pro tip: The key to this cake's success is understanding how high altitude affects baking and making smart, strategic adjustments!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 48g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
