Buttermilk Bundt Cake {Spiced up with Cardamom}

When I posted a photo of this cake on Instagram, friends left comments that they hadn’t had a slice of bundt cake in ages, that no one seems to make them anymore. Certainly this humble cake is an old-fashioned choice, yet it’s still a crowd pleaser. Case in point: my family came to visit and as soon as they arrived they gobbled it all up.

The humble bundt cake doesn’t have a formal recipe. Its name is derived from the type of pan in which it’s cooked: a ring-shaped mold. Which makes it a wonderful canvas for any flavor of cake that you desire. Since I’m partial to vanilla and cardamom those are the flavors I used in this version, which has a balanced texture and only subtle hints of cardamom. I served the cake to my daughter and her cousins so I didn’t want the cardamom to be overwhelming for their young palates.

You can use this recipe as a base and then add in other flavors you like: cinnamon, ginger, maple syrup…you get the idea.

And you can purchase this particular pan, which looks like a castle or even a crown, at my favorite baking shop: NY Cake. But I’m sure other retailers like Amazon sell different types of bundt pans, so you can have fun making different molds.

[gmc_recipe 5679]

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Welcome to The NYC Kitchen! Hi, I'm Tracey. Come on in and feed your love of adventure through food, drinks, and desserts I create and discover during my treks around NYC and beyond.

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