Easy Ginger & Sour Milk Bundt Cake Recipe
2020 was a tough year for most of us, and eventually I thought it would get better at the end. December arrived while I was still in Kigali and there’s something about Kigali and Christmas that quite don’t mix. I didn’t feel any Christmas vibes while I was in Kigali. It took me a while to get into the Christmas recipes even when I arrived back to Nairobi. I came up with this easy Ginger and sour milk Bundt cake recipe a few days to Christmas with the little that was in my house at the time. I had lots of sour milk that my mum had sent over and that’s what I used. This Bundt cake is quite moist with a delicate ginger and coffee flavor and the sourness from the milk makes them work perfectly together.
The combination of ginger and coffee is quite divine. Sounds odd but it works quite well. The recipe is quite simple to make and I bet you’ll be coming back to it again. What makes this Bundt cake failproof is the use of sour milk that makes sure it keeps moist and making sure you grease your Bundt pan. You’ll want to use a Bundt pan that’s firm and non stick. You’ll still need to grease the pan with oil or butter to ensure the cake slides out perfectly. I got my Bundt pan at House of Leather at Ksh.300/- and it works quite well.
Ingredients You’ll Need For This Easy Ginger & Sour Milk Bundt Cake Recipe
- All purpose flour
- Sour milk
- Sugar
- Ginger
- Hot coffee
- Baking powder
- Cinnamon powder
- Cardamom powder
- Olive oil
- Eggs
How To Make Sure Your Cake Slides Out Whole
You’ll need to adequately grease your Bundt pan with some oil or butter. You have to get into the grooves with the oil to make sure the cake doesn’t get stuck. You’ll also need to sprinkle coarse sugar as well. The sugar will also give the cake a sugary crunch around the outside. The combination of oil and sugar will ensure the cake slides out perfectly.
Once the cake is done baking, you want to let it cool for at least 10 minutes before sliding it out of the pan. This resting time will be crucial to aid the cake begin to release from the pan. Once cooled you may slide it out and it should be perfect.
This cake is perfect on it own but since I was making it around the Christmas season, I had to make it Christmassy. I added some sugar glaze by mixing fine sugar with a little water. This step is option and you can skip it and enjoy the cake as is.
I look forward to seeing your Bundt cakes. Try different flavors as the possibilities are endless.
Love & Light,
Miss Kabaki.
Ginger & Sour Milk Bundt Cake
Equipment
- Bundt Pan
Ingredients
- 1 1/2 cups All-purpose flour
- Pinch of salt
- 1 tsp Baking powder
- 1 cup Sour milk
- 1/2 cup Hot coffee
- 1/2 cup Sugar
- 2 tsp Ginger Powder
- 1 tsp Cinnamon Powder
- 1 tsp Cardamon Powder
- 1/3 cup Olive oil
- 2 Eggs
Instructions
- Preheat oven to 180 degrees C. Prepare the Bundt pan by greasing it thoroughly with oil and sugar.
- Combine the dry ingredients; flour, baking powder, ginger, cinnamon, cardamom and salt and set aside.
- Using a hand mixer, beat eggs and sugar until frothy then add olive oil, hot coffee and sour milk and combine.
- Add the flour mixture slowly to the wet mixture until well combined.
- Pour this mixture into the prepared Bundt pan and bake for 45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes before cutting into it.