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Spice Bundt Cake


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5 from 4 reviews

  • Author: Tux Loerzel
  • Yield: 12 to 16 servings 1x

Description

Celebrate fall and winter with this warm-tasting spice bundt cake doused in a stunning cream cheese glaze.


Ingredients

Scale
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup dark brown sugar (firmly packed)
  • 4 large eggs
  • 1/2 cup peanut oil (or vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 1/4 cup buttermilk *see note below for alternatives

Cream Cheese Bundt Glaze:

  • Click the link above for the recipe.

Instructions

  1. Preheat oven to 350F.
  2. Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.
  3. Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
  4. Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
  5. Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

Cream Cheese Bundt Glaze:

  1. Click the link above for the recipe.

Notes

*baker’s note:
Changing the flavor profile of this cake couldn’t be simpler.
Just omit the buttermilk completely, and substitute with one of the following:

1 1/2 cups unsweetened applesauce
an entire 15 oz can (1 3/4 cups) of pumpkin puree (not pumpkin pie filling)
2 cups grated baking apples, well packed (peeled and cored before grating)
The applesauce cake should bake for the same time, and the pumpkin and grated apple cakes may take about 5 extra minutes or so.

  • Category: Baking, Cake
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