Baby Gingerbread Bundt Cakes with Cranberry Cream Cheese Glaze

If I’m being completely honest, gingerbread has never been my favorite flavor. But this year, The Great British Bake Off has been my sanctuary. And everyone on that show loves gingerbread. And all things that taste of Christmas, really. It got me feeling festive. Y’know, like I needed some gingerbread in my life. So I decided to make some! But I wanted to do it my way. The result was baby gingerbread bundt cakes with cranberry cream cheese glaze. Despite not being a huge gingerbread fan, these are one of my favorite concoctions of 2020. And since I haven’t really gone anywhere this year, there have been a lot of concoctions.

I think what sets these tiny cakes apart for me is the cranberry cream cheese glaze. I’m a huge fan of acidity in food. Tangy fruits are some of my favorite things to eat, and I absolutely love incorporating vinegars into my cooking. Adding an acidic element to my gingerbread bundt cakes really tied it all together.

Powdered sugar falling onto a gingerbread bundt cake with a dark background.
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Baby Gingerbread Bundt Cakes with Cranberry Cream Cheese Glaze

Course Dessert
Keyword baby bundt cakes, bundt, bundt cake, cranberry, cranberry cream cheese glaze, cream cheese, gingerbread, gingerbread bundt cake, mini cake

Ingredients

  • 1.5 tsp Cinnamon
  • 2 tsp Ginger
  • 1/2 tsp Allspice
  • 1/2 tsp Cloves (ground)
  • 1/2 tsp Nutmeg
  • 2.5 cups All purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Baking soda
  • 1 tsp Baking powder
  • 1 cup Butter
  • 1.5 cups Brown sugar
  • 2 Large eggs
  • 1/2 cup Molasses
  • 1 cup Plain yogurt
  • Cooking spray or butter for greasing the pan

Cranberry Cream Cheese Glaze

  • 1 cup Fresh or frozen cranberries
  • 1/2 cup Water
  • 1 cup Granulated sugar
  • 6 oz Cream cheese

Optional

  • Powdered sugar for dusting

Instructions

  • Preheat the oven to 350° and grease a mini bundt pan.
  • In a large bowl, whisk together the cinnamon, ginger, allspice, cloves, nutmet, flour, salt, baking soda, and baking powder (so all the dry ingredients).
  • Beat together the butter and sugar until fluffy. This is best done with a stand (or electric) mixer, but can also be done by hand if you're persistent.
  • Add the eggs one at a time. Mix until incorporated, scraping the batter down with a spatula after each addition. Then mix in the molasses.
  • Add in the dry mixture in three additions alternately with the yogurt, starting and ending with the flour. Once the batter is smooth you can stop mixing.
  • Pour the batter into the greased pan. You'll want to fill each indentation about 3/4 of the way to the top so that the mini cakes have a bit of room to rise.
  • Bake for 23 to 25 minutes, or until you can stick a toothpick into the center of one of the cakes and have it emerge clean. (You'll probably need to do at least to batches.)
  • While the mini bundts bake, make the cranberry sauce. To do this, bring the cranberries, water and sugar to a boil. Then reduce the heat to a simmer and cook for about 5 minutes, mushing and mixing the cranberries as you go.
  • After the 5 minutes is up, turn the stove off and let the cranberry sauce cool a bit before adding it to a food processor with the cream cheese and blitzing until smooth. (It can be warm when you put it in the food processor!) Once it's done, transfer it to a medium sized bowl.
  • When the cakes are done, overturn them onto a wire rack and let them cool to room temperature. Then dip the top of each one into the cranberry glaze.
  • Then, do it again. I've found that double dipping each mini bundt results in a really beautiful and concentrated cranberry cream cheese glaze. If you don't want to double dip them, that's fine, but the glaze might be a bit patchy. If you're feeling extra festive you can dust these baby bundts with a big of powdered sugar when the glaze has cooled a bit. It'll eventually absorb into the glaze, but your baby bundts will look snowy and festive for long enough to make it worthwhile.

I’m super excited for you to try these baby gingerbread bundt cakes! In addition to being absolutely delicious, they’re really cute and striking. A baking win in my book. If you’re looking for more holiday bakes, give these chocolate orange cheesecake brûlée cookies a try! I know that’s a mouthful and I’m sorry. But they’re worth it.

And of course, if you make these lil’ bundt cakes, let me know in the comments or on Instagram! I always love hearing from you and seeing pictures of your beautiful creations.

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