Coffee House Writers

Top Menu

Main Menu

  • Home
  • Article Categories
    • Creativity
    • Culture
    • Design
    • Family
    • Fashion
    • Fiction
    • Food
    • Environment
    • Health
    • Home
    • Lifestyle
    • Memories
    • Nonfiction
    • Poetry
    • Politics
    • Relationships
    • Sports
    • Style
    • Technology
    • Travel
  • About Us
    • Our Story
    • Our Founder
  • Meet Our Admin
    • Chief Editors
    • Editors
    • Poetry Editors
    • Advertising Team
    • Recruiting Team
  • Testimonials
  • Apply
  • Login

logo

Coffee House Writers

  • Home
  • Article Categories
    • Creativity
    • Culture
    • Design
    • Family
    • Fashion
    • Fiction
    • Food
    • Environment
    • Health
    • Home
    • Lifestyle
    • Memories
    • Nonfiction
    • Poetry
    • Politics
    • Relationships
    • Sports
    • Style
    • Technology
    • Travel
  • About Us
    • Our Story
    • Our Founder
  • Meet Our Admin
    • Chief Editors
    • Editors
    • Poetry Editors
    • Advertising Team
    • Recruiting Team
  • Testimonials
  • Apply
  • Login
  • You

  • Ma Millie-6

  • Why Genuine Gratitude Wins Over Urgent Apology

  • Burying her… alive?

  • Building Habits

  • Time After Time

  • Dance With Me

  • 5 Foods High in Vitamin D

  • The North Wind – Part 9

  • Youngster

  • Parenting My Way With No Regrets

  • Cracks and Holes

  • Until Forever, Part One

  • The Mystery of Cash Castle: Part 12

  • I want to fly

  • Prayers of Lament and Gratitude

  • Circumstantial Truths

  • Bloom Everlasting

  • Ma Millie-5

  • Husband

  • Leap Year Killer

  • Making Peace With My Adopted Self

  • Platinum Moments

  • Evolution of Romance Novels: Part 1

  • Fairytale

  • The North Wind – Part 8

  • English Class

  • A Beetle Called Bertha

  • The Island Flamingo: Part 11

  • Mr. Keith’s House – Part V

FoodEntertainmentNonfictionCultureCreativityFamilyHome
Home›Food›Destiny’s Vanilla Spice Bundt Cake

Destiny’s Vanilla Spice Bundt Cake

By Destiny Constantin
July 12, 2021
1102
0
Share:
Baking Ingredients
Photo by Ksenia Chernaya from Pexels

Can you believe it’s July already? I hope you all have been enjoying the warm weather. It has been lovely weather in my hometown, but we have had many rainy days. I also hoped you enjoyed the Fourth of July holiday with your friends and family. I had a lovely day eating cookout food, and I saw a few fireworks from my front porch. During the holiday weekend, I created a new recipe that I would like to share with you. Bundt cakes are a fun dessert that is perfect for family picnics or barbeques, and I never made one until now. I watched one of my favorite baking shows on Netflix, “Zumbo Just Desserts,” and got in the mood to experiment in the kitchen.

This recipe is a delicious take on a Strawberry Glazed Bundt Cake inspired by Food blogger Julie Clark. This bundt cake is moist, fluffy, and full of flavor, with cinnamon and nutmeg added into the gluten-free flour and cake flour mixture. Please note this recipe is not entirely gluten-free because of the cake flour. I always had a little cake flour into my gluten-free cakes to help the cake not be too dry. There are also chopped walnuts and ice with a strawberry glaze. This bundt cake is sweet, delicious, and made with love. I am going to be completely honest; I started using the recipe by Julie Clark. Then I decided to be creative, so my recipe is entirely different from Ms. Clark’s recipe, but her directions and baking time were very helpful.

Bundt Cake
Photo by John Constantin

                    Vanilla Spice Bundt Cake

Ingredients:

  • 1 stick of salted butter
  • 1 cup of granulated sugar
  • 1 cup of light brown sugar
  • 2 large eggs
  • 1 tablespoon of vanilla bean paste (Substitution: 2 teaspoons of vanilla extract)
  • 1/3 cup of canola or vegetable oil
  • 1/2 cup of reduced-fat Fairlife milk
  • ½ cup of heavy whipping cream
  • 1 cup of King Arthur’s Unbleached Enriched Cake Flour
  • 1 cup of Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of salt
  • ½ cup of chopped walnuts

Strawberry Glaze  

Note: Orange or lemon would work well with this recipe if you do not want to use strawberries.

Ingredients:

  • 1/2 cup of strawberry jelly or 2 cups of fresh chopped strawberries
  • 2 cups of powdered sugar
  • 1 teaspoon of LorAnn Gourmet strawberry flavoring
  • 1 teaspoon of vanilla bean paste or vanilla extract
  • 2-4 tablespoons of heavy whipped cream
  • 3 tablespoons of melted butter
  • ¼ teaspoon of salt

Directions:

  1. Gather all your ingredients.
  2. In a large bowl, whisk together the gluten-free flour, cake flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Set aside.
  3. In a microwave-safe bowl, place one stick of butter in the bowl, and melt for fifteen to twenty seconds to soften the butter.
  4. In the bowl of a stand mixer fitted with the paddle attachment, blend the cane sugar, light brown sugar, and butter until blend well like a paste, about two minutes.
  5. Add the eggs, oil, and vanilla until light and fluffy. (Baking tip: Crack eggs into a liquid measure cup to prevent egg shells from getting into your batter.)
  6. Measure out the milk and heavy cream in a liquid measuring cup.
  7. With the mixture on low speed, gradually add the flour mixture in 2 batches, beating until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat.
  8. Slowly pour the milk and cream mixture into the mixer while the dry ingredients are incorporated into the batter.
  9. Once the batter is blended and fluffy, fold in the chopped walnuts using a baking spatula.
  10. Mix batter until it is smooth and blended well.
  1. Spray the bundt cake pan with baking spray or cooking spray to prevent the cake from sticking in the pan.
  2. Using a baking spatula, fill the pan ¾ of the way, making sure there is room for the bundt cake to rise while baking in the oven.
  3. Bake the cake for forty-five minutes at 350 degrees Fahrenheit. Time may vary depending on the type of oven you have.
  4. While the cake is in the oven, prepare the glaze.
  5. To make the glaze, combine the powdered sugar, melted butter, diced strawberries or jelly, and strawberry oil and vanilla bean paste in a small bowl. Mix until it is smooth, adding the cream a tablespoon at a time until you’ve reached the consistency you’d like.
  6. Once the cake is cool, spread the glaze and rainbow chocolate chips on top of the cake. Slice and serve.

I planned to use fresh strawberries with this recipe, but I curdled the icing mixture the first time and remade the icing with jelly because I didn’t have any more fresh strawberries. Sometimes, I make mistakes when I experiment in the kitchen, but I never give up. I hope you enjoy making this recipe as much as I had fun making it for my family. The bundt cake came out so good my parents went back in the kitchen for a second slice.

Featured Photo by Ksenia Chernaya from Pexels

TagsGluten Free BakingRainbow chocolate chipsinspiredbythebestcakerecipesfamilyRecipes Created By Destiny ConstantinGlazed cakeFoodBaking ArticleFruit cakeStrawberryCoffee House WritersBundt CakeCookingSummer dessertsVanilla Spice Bundt CakeStrawberry glazeChopped walnuts
Previous Article

This Is For You

Next Article

South Carolina’s Boo Hag

0
Shares
  • 0
  • +
  • 0
  • 0
  • 0
  • 0

Destiny Constantin

Destiny J. Constantin is 27 years old and resides in Lockport, NY, with her family. She is pursuing a second Master's Degree in Higher Education to further her education and continue developing as a teacher. In November of 2021, Destiny earned her dream job. She is an Online Adjunct English Instructor for Bryant & Stratton College. In October of 2020, she graduated with honors from Southern New Hampshire University with a Master's Degree in English and Creative Writing. She strives to become a best-selling author one day. She is the co-author of The Journey with Dad and The Journey with Dad 2. The Journey with Dad series was written with her father, John Constantin, and they are children's stories about a father and daughter taking mysterious road trips after facing challenges. Destiny is currently working on writing her first young adult novel, titled I'm No Ordinary Girl. Destiny Constantin is a self-taught baker and enjoys baking for friends and family. Destiny enjoys reading books by Cassandra Clare, Nicolas Sparks, John Green, Veronica Roth, Gayle Forman, and many others. Her favorite book is Speak by Laurie Halse Anderson. She enjoys writing mysteries, children's stories, and teen fantasy because it's what she knows and loves to read.

Related articles More from author

  • scrabble letters spelling carpe diem
    MemoriesHomeCultureLifestyleNonfictionCreativityEnvironmentFamilyRelationships

    Seize The Holidays

    November 21, 2020
    By Lisa Post
  • golden dragon
    CreativityFamilyFictionMemoriesEntertainmentFantasy

    Dragon’s Rise – Part Two

    June 6, 2022
    By Amber Jenkins
  • https://images.pexels.com/photos/40748/ghosts-gespenter-spooky-horror-40748.jpeg?w=1260&h=750&auto=compress&cs=tinysrgb
    FamilyRelationshipsMemoriesHealthHomeCulture

    My First Psychic Visit

    December 18, 2017
    By Keely Messino
  • Tree in glass orb
    MediaFamilyRelationshipsHomeHealthLifestyleNonfiction

    10 Rules Of Life

    January 31, 2022
    By Allie Lynn
  • Calendar
    CreativityFamilyFictionLifestyleEnvironment

    Wednesdays Are Green

    November 22, 2021
    By Erin Lunde
  • Medical Drama And Covid-19 (1)
    MediaCreativityFamilyFictionEnvironmentMemoriesHealthEntertainmentLifestyleCultureNonfiction

    Medical Dramas and Covid-19

    March 8, 2021
    By Tish MacWebber

Leave a reply Cancel reply

You may be interested

  • Ace of Spades Lighter
    MemoriesEnvironmentCultureLifestyleNonfictionMediaRomanceFamilyRelationships

    The ‘A’ Is Not For Ally

  • Sunset
    HealthFamilyRelationshipsMemoriesNonfiction

    Last Day

  • A lamp next to a stack of books
    RelationshipsFictionEntertainmentCreativityHistory

    My Darling Clementine Part 5

Timeline

  • March 27, 2023

    You

  • March 27, 2023

    Ma Millie-6

  • March 27, 2023

    Why Genuine Gratitude Wins Over Urgent Apology

  • March 27, 2023

    Burying her… alive?

  • March 27, 2023

    Building Habits

Latest Comments

  • Jill Grinnell
    on
    March 13, 2023
    Lovely

    I want to fly

  • Ritu Anand
    on
    March 13, 2023
    Thank you so much Vikash.

    I want to fly

  • Vikash Goyal
    on
    March 13, 2023
    Beautiful writing!

    I want to fly

  • The Different Types of Science Fiction - E. M. Sherwood Foster
    on
    March 11, 2023
    […] My serial publication The North Wind at Coffee House Writers! Part 1 is here. […]

    The North Wind – Part 1

  • A Beetle Called Bertha, is in this week’s Coffee House Writers Magazine – Ivor.Plumber/Poet
    on
    March 6, 2023
    […] Hello dear readers and followers, I now write for “Coffee House Writers” magazine on a ...

    A Beetle Called Bertha

Find us on Facebook

About us

  • coffeehousewriters3@gmail.com

Follow us

© Copyright 2018-2022 Coffee House Writers. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from this site’s administrator and owner is strictly prohibited.