We are already half way through January and I realize for many, gingerbread is a Christmas thing, but ….
Since gingerbread was not part of my Christmas baking list, I decided to add some oatmeal to it and make it a January ‘comfort food’ dessert.
Using molasses in baking is not an ingredient that generally appeals to me, but its kind of edible nostalgia. Pair it with ginger and that spicy, sweet smell evokes memories of my mother’s gingerbread cake and takes me back to a simpler place and time.
Gingerbread and more specifically ginger, have been around for a very long time. As it has made its way throughout the world it has been adapted to meet the taste of different cultures. In some places it is a soft, delicately spiced cake, in others, a crisp flat cookie or a bread.
My choice is to add some peach slices and bake it as little, mini bundt cakes. Nothing fancy …. just good!
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MINI BUNDT CAKES
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- 298 ml peach slices, drained well & blotted on paper towel
- 1/4 cup butter,
- 1/4 cup light brown sugar
- 2 1/2 Tbsp molasses
- 3/4 cup flour
- 1 tsp baking soda
- 1/4 cup quick oats
- 1 tsp EACH cinnamon & ginger
- 1/2 tsp ground cloves
- 1 large egg, beaten
- 3 Tbsp milk
Ingredients
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- Preheat oven to 350 F. Lightly grease mini bunt pans. Place a ring of peach slices on the bottom of 4 mini bundt pans.
- In a small saucepan, melt butter with sugar & molasses on a low heat. Remove from heat & set aside.
- In a bowl, whisk together flour, baking soda, oatmeal & spices. Add beaten egg, milk & molasses mixture. Mix until well blended.
- Divide the cake batter over peach slices in prepared bundt pans.
- Bake about 15 minutes or until a toothpick inserted into the center comes out clean. Move to cooling rack & flip upside down. Remove pans & allow to cool.
- Serve with cranberry sauce, gingerbread syrup, whipped cream or just simply sprinkled with powdered sugar.