The baking season is officially in! And I’m kickstarting the season with this delicious gingerbread bundt cake with maple glaze- A cake that is delicious, moist, and perfect for the season! It’s made with organic grass-fed plain whole milk kefir from @lifewaykefir, which is up to 99% lactose-free, naturally gluten-free, and made with organic, non-GMO ingredients.
Grassfed kefir is a tart and tangy synbiotic dairy drink packed with calcium, prebiotic fiber, and 12 live and active probiotic cultures and makes an excellent replacement for sour cream in baking!
@lifewaykefir
Here you go with the recipe:
Ingredients
All-purpose flour – 3 cups
Large eggs – 4 ( room temperature)
Olive oil – 1 cup
Brown sugar – 2 cups
Baking powder-2 tsp
Baking soda-1/4 tsp
Salt – 1 tsp
Lifeway organic grass-fed plain kefir – 1 cup
Molasses- 1/2 cup
Pumpkin spice – 1 tsp
Ground ginger – 2 tsp
Ground cinnamon – 2 tsp
Vanilla extract – 1 tsp
Glaze
Maple syrup 1/2 cup
Powdered sugar 1 cup
Method:
Preheat oven to 350f
Grease and flour a 12-cup bundt pan.
Take all the ingredients in a large mixing bowl. Using a hand mixer beat until the batter is smooth. Pour the batter into the prepared pan and bake for 50-60 mins till done.
Once the cake is baked let it rest in the pan for 5 mins before inverting it into the cooling rack.
Make the glaze while the cake cools down. Whisk together the maple syrup and powdered sugar and drizzle it over the cooled cake.
0