Gingerbread Cake with Brown Butter Maple Glaze

Ingredients

• 12 tablespoons (1 1/2 sticks) salted butter at room temperature

• 3/4 cup packed brown sugar

• 2 teaspoons vanilla extract

• 3 large eggs, at room temperature

• 3/4 cup molasses

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 teaspoons ground ginger

• 1 ½ teaspoons ground cinnamon

• 1/2 teaspoon cardamom

• 1/4 teaspoon ground all-spice

• 1/4 teaspoon nutmeg

• 1/2 teaspoon kosher salt

• 1/8 teaspoon black pepper

• 3/4 cup whole milk

Brown Butter Maple Glaze

• 1/4 cup butter

• 3/4 cup powdered sugar

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Grease a Bundt pan with butter.

2. Prepare the cake. In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla until fluffy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Add the molasses, beating until smooth. Add the flour, baking powder, baking soda, ginger, cinnamon, cardamom, allspice, nutmeg, salt, and pepper. Mix on low speed until just combined, making sure the batter is completely mixed.

3. Slowly add in the milk. Beat until smooth and creamy, about 1 minute. Be careful not to overbeat the batter.

4. Bake. Spoon the cake batter into the prepared pan. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15-20 minutes and then invert the cake onto a plate.

5. Make the glaze. Melt the butter over medium heat in a small sauce pot until just browned. Once the butter has browned, quickly remove from the heat. Stir in the powdered sugar, maple and vanilla until smooth. If needed, thin the glaze with a splash of water.

6. Serve. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve at slightly warm or room temperature. Enjoy:)