Gingerbread bundt cake full of warming spices and topped with a maple glaze and crystallized ginger oat streusel.
[pe2-image src=”http://lh5.ggpht.com/-fJibzZq5v1k/VJFhvTSuXfI/AAAAAAAASWQ/cw3zkkPc958/s144-o/Maple%252520Glazed%252520Gingerbread%252520Bundt%252520Cake%252520with%252520Oat%252520Streusel%252520with%252520%252540HodgsonMill%252520%252523sponsored%252520Recipe%252520by%252520%252540LifeMadeSweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6093759236069547506″ caption=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored Recipe by @LifeMadeSweeter.jpg” type=”image” alt=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored Recipe by @LifeMadeSweeter.jpg” pe2_single_image_size=”w650″ pe2_img_align=”center” ]
One of my most fondest memories about the holidays when I was growing up, was getting to visit one of my parents’ dear friends. We only got to see them once a year since they lived about two hours away from us. I loved our visits because we always had the best time with their kids who were all around the same age as us.
My favorite part about going to their house was the elegant and old grandfather clock they had sitting in the hallway. I remember staring at it and just waiting for the bell to chime. At exactly 5 pm on each visit, it was set to chime and that always meant we got to have lots of cake and other delicious homemade baked goodies. They were always made with wholesome ingredients so we were reassured that it was okay for us to indulge just this once.
[pe2-image src=”http://lh4.ggpht.com/-U6VCU_BzxPM/VJFhux3D78I/AAAAAAAASWM/mlIUVnwvCbg/s144-o/Maple%252520Glazed%252520Gingerbread%252520Bundt%252520Cake%252520with%252520Oat%252520Streusel%252520with%252520%252540HodgsonMill%252520%252523sponsored%252520—-%252520Recipe%252520by%252520%252540LifeMadeSweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6093759227095150530″ caption=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored —- Recipe by @LifeMadeSweeter.jpg” type=”image” alt=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored —- Recipe by @LifeMadeSweeter.jpg” pe2_single_image_size=”w950″ pe2_img_align=”center” ]
This holiday season, I wanted to make sure that our home was filled with lots of homemade baked treats that I could feel good about serving to my guests too. With all the holiday indulging going on, there’s no reason that you can’t have a sweet treat while getting some whole grains into your diet at the same time.
The kind folks over at Hodgson Mill sent me a care package filled with lots of their wonderful products and asked me to create a holiday recipe using whole grains.
[pe2-image src=”http://lh6.ggpht.com/-Z4QiDYAjOPM/VJFhunu2-zI/AAAAAAAASWE/gv6obF9iFOg/s144-o/Maple%252520Glazed%252520Gingerbread%252520Bundt%252520Cake%252520with%252520Oat%252520Streusel%252520with%252520%252540HodgsonMill%252520%252523sponsored%252520—%252520Recipe%252520by%252520%252540LifeMadeSweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6093759224376392498″ caption=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored — Recipe by @LifeMadeSweeter.jpg” type=”image” alt=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored — Recipe by @LifeMadeSweeter.jpg” pe2_single_image_size=”w950″ pe2_img_align=”center” ]
This Gingerbread Bundt Cake with an Oat Streusel Topping does not contain any white flour at all and instead uses Hodgson Mills Whole Wheat Pastry Flour.
I really loved using this flour because it was a great replacement for anything you use flour in and raises a lot better than your typical whole wheat flour while still remaining moist and tender with the nutritious benefits of whole wheat. It’s great for cookies, cakes and other treats and since it is finely stone-ground using traditional methods, it still retains all of the grain’s natural oils and vitamins.
For the ginger oat streusel, I used Hodgson Mills Gluten Free Thick Cut Rolled Oats. They are high quality oats that are cut and rolled to meticulous standards. I love that they are certified gluten free and have no sugar or salt added.
[pe2-image src=”http://lh6.ggpht.com/-Xw1M0WNyax8/VJFht7EhnOI/AAAAAAAASWU/FZaU9jZM7jQ/s144-o/Maple%252520Glazed%252520Gingerbread%252520Bundt%252520Cake%252520with%252520Oat%252520Streusel%252520with%252520%252540HodgsonMill%252520%252523sponsored%252520–%252520Recipe%252520by%252520%252540LifeMadeSweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6093759212387671266″ caption=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored — Recipe by @LifeMadeSweeter.jpg” type=”image” alt=”Maple Glazed Gingerbread Bundt Cake with Oat Streusel with @HodgsonMill #sponsored — Recipe by @LifeMadeSweeter.jpg” pe2_single_image_size=”w500″ pe2_img_align=”center” ]
Baked in a bundt pan, this cake is elegant and makes an impressive dessert to serve to all your holiday guests. It is moist and tender and with the added crystallized ginger in the oat streusel, it’s full of warmth and familiar spices of your favorite gingerbread.
Although the cake is wonderful on its own, the maple glaze just ties all the flavors together to create one indulgent and special dessert that you can also feel good about serving.
[pe2-image src=”http://lh4.ggpht.com/-5qasHLnm8C8/VJFhvleYM_I/AAAAAAAASWY/JbcgpH8WKFk/s144-o/Maple-Glazed-Gingerbread-Bundt-Cake-with-Oat-Streusel-with-%252540HodgsonMill-%252523sponsored-Recipe-created-by-%252540LifeMadeSweeter.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6093759240950264818″ caption=”” type=”image” alt=”Maple-Glazed-Gingerbread-Bundt-Cake-with-Oat-Streusel-with-@HodgsonMill-#[email protected]” pe2_single_image_size=”w900″ pe2_img_align=”center” ]
Yields 8
Gingerbread bundt cake full of warming spices and topped with a maple glaze and crystallized ginger oat streusel.
40 minCook Time
40 minTotal Time
Save RecipeIngredients
2 1/2 cups of Hodgson Mill Whole Wheat Pastry Flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of ground cinnamon
2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/4 teaspoon of nutmeg
1/4 teaspoon of all spice
1/4 teaspoon of salt
1/2 cup of butter, melted
1/4 cup of non-fat Greek yogurt, room temperature
1/4 cup of olive oil
3/4 cup of molasses
1 teaspoon of vanilla extract
3 large eggs, lightly beaten, room temperature
1 cup of brown sugar, packed
Ginger Oat Streusel
1/2 cup of Hodgson MIll Gluten Free Thick Cut Rolled Oats
2 tablespoons of Hodgson Mill Whole Wheat Pastry Flour
1/4 cup of brown sugar
5 tablespoons of unsalted butter
1 teaspoon of ground cinnamon
1 tablespoon or 3 pieces of candied ginger, finely chopped
Maple Glaze
2 cups of powdered sugar
7-9 tablespoons of milk or heavy cream
4 tablespoons of maple syrup
Additional toppings
Toasted chopped pecans
Instructions
- Preheat oven to 350F degrees. Generously spray or grease a 8 cup bundt cake pan with nonstick spray. Set aside.
Make the oat streusel: - Combine the oats, flour and sugar together. Cut in the butter with two forks. Set aside in the fridge.
Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, all spice and salt together until combined. Set aside. - In another large bowl, whisk the melted butter, sour cream, oil, molasses, brown sugar, eggs, and vanilla together until combined and creamy.
- Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Be careful not to overmix.
- Carefully pour half of the batter into the prepared bundt pan. Sprinkle a 1//3 of the oat streusel on top. Pour remaining batter over. Be careful to not overfilll the pan past 3/4 of the way.
- Bake for 35-40 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, and the size of your pan. Keep your eye on the cake after 30 minutes.
- Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
Meanwhile, make the maple glaze: Combine the powdered sugar, maple syrup and 5 tablespoons of milk or heavy cream and whisk until smooth. Continue adding 1 tablespoon of milk at a time until desired consistency is reached. - Spoon glaze over the cake right before serving. Sprinkle on the remaining ginger oat streusel and toasted pecans if desired.
- Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days.
Disclosure: This post is sponsored directly by Hodgson Mill. I received the products and compensation in order to create this recipe. All opinions are 100% of my own.