Gingerbread Bundt Cake

Ingredients

• baking spray with flour , such as Baker's Joy
• 2.5 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 0.75 teaspoons salt
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons baking soda
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground allspice
• 0.5 cups unsalted butter , softened
• 0.25 cups vegetable oil
• 1 cup dark brown sugar
• 0.75 cups white sugar
• 3 large eggs , at room temperature
• 0.67 cups molasses
• 2 teaspoons vanilla extract
• 1 cup sour cream , at room temperature
• powdered sugar for dusting on top , optional

Instructions

1. 1

   Preheat the oven to 350 degrees F (180 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour (such as Baker's Joy®).

2. 2

   Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice in a bowl until combined.

3. 3

   Combine butter, oil, brown sugar, and white sugar in a large bowl. Best with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After last egg is added, increase mixer speed to medium-high and beat until mixture has doubled in volume, about 5 minutes.

4. 4

   Mix in molasses and vanilla. Reduce mixer speed; mix in half of dry ingredients until just combined. Add in sour cream and mix until just combined. Pour in remaining dry ingredients and mix until just combined.

5. 5

   Pour batter evenly into prepared Bundt pan, then place pan on a baking sheet.

6. 6

   Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Allow cake to cool in pan for 20 minutes before removing to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if desired.