Spiced Molasses Mini Cakes

Yes to Cake. Always. As a lifestyle…who’s with me?

Now, I’m not talking about yes to sugary, overly sweet, hardly any flavor cakes that you have to eat with ice cream in order for it to be moist and delish. I’m talking about a cake – these spiced molasses mini cakes that are not only delicious, moist, and packed with flavor, but are “good” for you. As good as cake can be : ).

These spiced molasses mini cakes are pretty much everything a cake should be. Especially for these cool winter months. Nothing better than a slice served with a warm cup of tea to pair. Just in case you’re wondering, you can have this for breakfast. Absolutely. Paired with coffee, you just might find yourself in heaven.

Spiced Molasses Mini Cakes

Spiced Molasses Mini Cakes

Yield: 1 bundt cake or several mini cakes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 25 minutes

The key to crispy, snow looking tops on these cakes is 1- after greasing your pan, sprinkle with white sugar and 2- sift powdered sugar on tops after cooled. Depending on the time of year or purpose / celebration of making this recipe, feel free to substitute the type of pan. I used specialty pans from Nordic Ware. Also: If you want this to be entirely refined sugar free, substitute the brown sugar for coconut sugar.

Ingredients

  • 223 grams (1 cup / 2 sticks) butter
  • 117 grams ( ¾ cup) coconut sugar
  • 75 grams ( ½ cup) brown sugar
  • 3 eggs
  • 1 egg yolk
  • ⅓ cup organic robust-flavored (dark) molasses unsulfured
  • 2 tablespoons organic pure maple syrup
  • 4 ounces (½ cup) sour cream
  • 2 teaspoons bourbon (or vanilla extract)
  • 294 grams (2 cups) gluten free flour (Highly recommend this)
  • 42 grams (⅓ cup) almond flour
  • 1 teaspoon sea salt
  • 2 teaspoons baking powder
  • ¾ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • Powdered sugar (optional)
  • White sugar (optional)

Instructions

  1. Preheat oven to 350°F. Grease cake pan. Sprinkle with sugar (optional).
  2. In a medium bowl, whisk flours, salt, baking powder, and spices.
  3. Using an electric mixer, in a separate bowl, beat butter until creamy, 2-3 minutes.
  4. Gradually add sugar, beating until fluffy, 1-2 additional minutes.
  5. Beat in eggs, 1 at a time, then egg yolk.
  6. While mixer is on medium low speed, pour in molasses, maple syrup and then bourbon (or vanilla). Scrape bowl and re mix until smooth.
  7. Reduce mixer speed to low and beat dry ingredients in 3 additions alternately with sour cream.
  8. Add batter to cake pan.
  9. Bake cake until tester inserted into center comes out clean, about 50-60 minutes. Cool in pan for 10-20 minutes. Carefully loosen edges with knife and turn out onto rack and cool completely. Sprinkle with powdered sugar if desired.
I used specialty pans from Nordic Ware. The key to crispy, snow looking tops on these cakes is 1- after greasing your pan, sprinkle with white sugar and 2- sift powdered sugar on tops after cooled. Depending on the time of year or purpose/celebration of making this recipe, feel free to substitute the type of pan. 

Note:

 

1- recipe quantity fills 1 regular sized bundt pan  

2- If you want this to be entirely refined sugar free, substitute the brown sugar for coconut sugar.

Happy baking!

 

 

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