About the Recipe
There's something utterly enchanting about the symmetrical beauty of a bundt cake, a form that transforms a simple dessert into an edible masterpiece. With every swirl and curve, each bundt creation becomes a canvas for flavors to mingle and dance, and in every bite, there's a story of love and dedication to the art of baking.
That is why I chose this Bundt cake recipe to help introduced my new spice blend. Cacao-Maple Mélange, a blend I was lucky to create for my friends at Selefina Spices.
The blend is unassuming in looks, but boasts a complex profile of flavors. Starting with a sweet chocolate and maple introduction which quickly moves into warm comforting notes of cinnamon, nutmeg and cloves and finishing off with an exotic light citrus aftertaste.
Suitable for a range of culinary applications, from sweet treats like this bundt or hot chocolate and waffles, to savory dishes like stews, soups and roasts.
You'll soon find a whole array of recipes on my site for this blend, but to start things off, let's get baking with this fabulous Bundt!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
6-8 tablespoons Cacao-Maple Mélange spice blend
Before getting right into the recipe, I have an obligation to let you know that there are links in this recipe blog that correspond to items to which I can earn a small commission from qualified purchases. I like to add the direct links so that you may also know the products that I use incase you are curious.
Now, let's get back to more important matters, the recipe at hand.
Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
Tip: I llike to grease my bundt pan with a little coating og butter and then dust with flour and a sprinkle of the Cacao-Maple Mélange Blend.
In a bowl, whisk together flour, baking powder, and baking soda.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Add buttermilk and vanilla extract to the wet ingredients, mix well.
Tip: If you do not have buttermilk onhand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes until the milk starts to curdle slightly and add it to your batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 6-8 tablespoons of the Cacao-Maple Mélange spice blend until evenly distributed (depending on how pronounced you want the flavor to be).
Pour the batter into the prepared bundt cake pan and smooth the top.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired.
Products used for this recipe:
Nordic ware Bundt Pan:
Cacao-Maple Mélange in collaboration with Selefina Spices