Gingerbread bundt cake full of warming spices and topped with a maple glaze and crystallized ginger oat streusel.
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.
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.
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.
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.
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.