Description
This Eggnog Bundt Cake is a festive and delicious dessert perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar, lightly packed
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla bean paste, or vanilla extract
- 3 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp coarse Kosher salt
- 2 3/4 tsp baking powder
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground cardamom
- 1 1/3 cups eggnog, room temperature
- 2/3 cup full-fat sour cream
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly spray a 12-cup bundt pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed for 10 minutes, scraping the bowl occasionally.
- Beat in the eggs, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down, add the vanilla, and beat for 10 more seconds.
- In a separate bowl, sift together the flour, salt, baking powder, nutmeg and cardamom.
- With the mixer on low, add the flour mixture in three additions, alternating with the eggnog and sour cream, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
- Spread the batter into the prepared pan, and bake for about 55-60 minutes, until golden brown, and a toothpick or cake tester inserted into the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert the cake onto a cooling rack.
- Cool for at least one hour before cutting and serving. Dust with granulated sugar or powdered sugar for a simple finish.
Notes
- If using table salt instead of Kosher salt, use half the amount.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg