Spiced Bundt Cake with Salted Caramel Glaze

So, it’s been a while since I have posted anything new or original. And mostly I blame that on Thanksgiving and Christmas in general. As if they were an obnoxious person constantly in my way at the grocery store.

There has been a lot of time spent in fat pants during the past few weeks.

No one should be faulted or shamed. #Life

However, the cooking ain’t stopped, y’all (refer back to the "fat pants"). I’ve made a version of this cake before but this time, I was all, “Let’s kick it up a notch, y’all!” And then y’all said, “Alright!” But mostly all of that was my own inner dialogue because not many people in my friend circle really care what I do with my spice-habits. And I do not have multiple personality disorder, so don’t ask.

Spiced Bundt Cake with Salted Caramel Glaze

3 Cups All-Purpose Flour

1¼ Cups Sugar

½ Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Salt

3 Teaspoons Vanilla Extract

8 Ounces Sour Cream or Greek Yogurt

2 Sticks of Butter, room temperature

4 Large Eggs, room temperature

½ Teaspoon Cinnamon

½ Teaspoon Nutmeg

½ Teaspoon Ground Cloves

Start by “beating” the butter with your mixer until it’s smooth. Add the sour cream, eggs, vanilla and sugar and mix until well combined.

In a separate bowl, whisk the rest of the dry ingredients so they are thoroughly incorporated in the mixture. If you have cinnamon sticks and fresh nutmeg, grate them into the mixture. You’ll be amazed at the difference in fresh ingredients. It will taste amazing and your little baby fingers will smell like Big Red Gum for the rest of the Holidays which won't be annoying at all because it will be lovely and you'll be well-liked by all your peers.

One cup at a time, add the flour mixture to the egg/butter mixture until it’s thoroughly mixed in.

Grease and flour a bundt pan, or any pan of your choosing, and spoon the batter in so that it’s evenly distributed. Bake at 350 until you can stick a toothpick in and it comes out clean, about 50 minutes.

Once it is done, let the cake cool in the pan for about 5 minutes before gently "dumping" it onto your serving dish.

Let the cake cool and drizzle salted caramel all over that mess. After trial and error, this works best if the caramel isn’t freshly "burn-your-face" hot off the stove. However, find my recipe for THAT deliciousness HERE.