Description
A festive, moist, and flavorful Bundt cake shaped like a holiday wreath, infused with warm spices and topped with a simple vanilla glaze and festive sprinkles.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- For the glaze: 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla extract
- Red and green sprinkles for decorating
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the cake comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake and immediately decorate with red and green sprinkles.
Notes
You can customize the seasonings to taste.