gingerbreadcake hashtag performance

#gingerbreadcake is a festive delight featuring spiced, moist layers, perfect for holiday gatherings. It combines rich flavors, warm spices, and sweet icing, creating a cozy, seasonal treat everyone loves!

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PECAN PRALINE SOURDOUGH GINGERBREAD BUNDT CAKE Can’t think of anything more I’d want for this 🥹 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Pecan Praline Topping: - 1/4 cup salted butter, melted - 1 cup chopped pecans - 1/3 cup brown sugar - 1 tbsp maple syrup - 1/2 tsp cinnamon Brown Butter Sourdough Gingerbread Cake: - 3 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking powder - 1 tsp baking soda - 1 tsp cinnamon - 1 tsp ground ginger - 1/2 tsp ground cloves - 1/2 tsp salt - 1/2 cup salted butter - 3/4 cup granulated sugar - 3/4 cup brown sugar - 4 eggs, room temp - 1/2 cup greek yogurt, room temp - 1/2 cup sourdough discard, room temp (sub: additional 1/2 cup greek yogurt) - 1/4 cup milk of choice, room temp - 1/3 cup molasses - 2 tsp vanilla extract Vanilla Bean Glaze: - 2 cups powdered sugar - 1 1/2 tsp vanilla bean paste or extract - 3-4 tbsp milk of choice Instructions: Preheat the oven to 350F. Grease a 10” (12-cup) bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick! Prepare the pecan praline topping. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside. Make the brown butter sourdough gingerbread cake batter. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Remove from heat and immediately pour into a separate large bowl. Allow to cool slightly. In a separate large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside. Once the brown butter has slightly cooled, add both sugars, and whisk until combined. Add in the eggs, and whisk until fully incorporated. Then, add in the greek yogurt, sourdough discard, milk, molasses, and vanilla. Whisk to combine, until the mixture is smooth. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer. Bake at 350F for 40-45 minutes, or until golden and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Allow the cake to cool for 10-15 minutes, then run a knife along the edges and gently invert onto a wire cooling rack. While cooling, beat together the ingredients for the vanilla bean glaze in a medium bowl. Once cooled, top the cake with the vanilla bean glaze. Slice and enjoy! #pecanpraline #pecancake #pecanpralinecake #sourdough #sourdoughdiscard #sourdoughdiscardrecipe #sourdoughcake #sourdoughstarter #sourdoughbread #cake #gingerbreadcake #gingerbreadrecipe #christmas #christmascake #christmasrecipe #christmasbaking #holidays #holidayrecipe #holidaybaking #christmasbreakfast #christmasbrunch #Breakfast #brunch #dessert #christmasdessert #vanillabeanglaze #bundtcake #homemade #homemadesourdough #homemadecake @From Our Place @Earlywood @Nordic Ware