Dutch Speculaas Bundt Cake ~ #BundtBakers

The warm aromatic spices of this Bundt cake whilst it is baking will warm your kitchen and your soul.

I am so very happy to be back baking with the Bundt Bakers, and the theme this month is very fitting - a Tribute to your BundtBaker Friends. I loved looking through previous posts from my fellow BundtBakers throughout the years - such memories! Since I am such a fan of the wonderful winter spices that are everywhere at this time of the year, I decided to bake a Dutch Speculaas Bundt Cake that was original baked by Lara of the wonderful blog, Tartacadabra.

This bundt is generously spiced with a blend of cinnamon, ginger, nutmeg, white pepper, and cloves and the use of crème fraîche ensures that you are going to end up with a wonderfully tender cake.  The original recipe called for a filling of almond paste and whilst I love it the rest of my family does not, so I decided to omit it this time. This is really quite a quick cake to put together, but mine did take a little longer to bake. I also added some Swedish Pearl Sugar to the top for a little crunch rather than the Spiced White Chocolate Ganache called for in the original recipe (although I'm sure I will try this next time).

I decided that I would share half of the cake with my neighbor, and it was a big hit with both them and my family and I can see me making this cake many times in the future. It also keep quite well so we were able to enjoy it over a couple of days.

Dutch Speculaas Bundt Cake

Printer Friendly Recipe

Ingredients

Cake ~

• 315g (2⅔ cups) all-purpose flour
• 1⅛ teaspoon of baking powder
• 1⅛ teaspoon of baking soda
• ½ teaspoon salt
• 2 tablespoons Speculaas Spice Mix
• 175g (¾ cup) butter, room temperature
• 340g (1⅔ cups) dark brown sugar
• 1½ teaspoons vanilla extract
• 3 eggs, at room temperature
• 360g (1½ cups) crème fraîche
• Swedish Pearl Sugar to decorate, if desired

Speculaas Spice Mix ~

• 10 g ground cinnamon
• 5 g ground ginger
• 5 g ground nutmeg
• 2 g ground white pepper
• 2 g ground cloves

Preparation

Cake ~ 

1. Preheat the oven to 175℃ (350℉). 
2. Spray the inside of a 12 cup Bundt pan with baking spray.
3. Whisk the flour, baking powder, baking soda, Speculaas Spice Mix, and salt in a medium bowl until thoroughly combined.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugar until light and fluffy; about 5 minutes. 
5. Add the eggs, one at the time, beating well after each addition.
6. Scrape down the bowl and beat for 30 seconds., then beat in the vanilla until incorporated.
7. With the mixer on low, add the flour mixture alternately with the crème fraîche, beginning and ending with the flour and beating until just incorporated; scrape down the bowl between additions and beat only until each addition is just incorporated - do not over-mix.
8. Pour the batter in the prepared Bundt pan.
9. Bake the Bundt cake for 50-55 minutes or until a cake tester inserted in the center comes out clean.
10. Let the cake cool in the pan on a wire rack for about 15 minutes, and then invert the cake onto the rack and let it cool completely.
11. The cake will keep in an airtight container for up to 3 days.

Speculaas Spice Mix ~

1. Mix all the spices in a small bowl and keep them in a cool and dry place.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Mahalo nui loa to our host for this month Patricia from Patyco Candybar.
 

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