My third Bundt cake this month comes from The Perfect Finish from the White House pastry chef and Melissa Clark. It’s more of a Fall cake, but Larry loves anything with warm spices and I was drawn to this cake because it’s on the smaller side, using a 6-inch Bundt Pan.
The cake is quick and easy to make and I love the addition of freshly ground spices. It really makes an impact on the flavor. The glaze has some orange in it, and it compliments the flavors of the cake really well. The recipe can be found here.
- Gingerbread Bundt with Freshly Ground Spices (The Perfect Finish, p. 124)
I love that you can use a 9 in springform or a loaf pan to make this too – in case you don’t have a small bundt. But it also a good excuse to buy one. This cake looks delicious and I love these flavors all year long. It is coffee-friendly.