From the Indian cooking class, this was even better at home and turned out great with GF flour! Almost like a coffee cake with really interesting spices and sweetness...even the haters are going to love it. In class we made it in cupcakes (makes 12) but the bundt pan worked really well and it sliced really easily.
Cake Ingredients
1 1/4 cup flour (I used gluten-free)
1/2 teaspoon baking soda
1 stick butter, softened
3/4 teaspoon cinnamon
1/8 teaspoon cloves
3/4 teaspoon cardamon
1/8 teaspoon nutmeg (fresh if you've got it!)
1 stick unsalted butter at room temperature
1 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
2 eggs
1/2 cup buttermilk
1/2 teaspoon apple cider vinegar
Glaze Ingredients
2 cups powdered sugar
1 teaspoon ground cinnamon
2 tablespoons milk
2 tablespoons heavy cream
1 teaspoon vanilla
1. Preheat oven to 325 and spray cups or pan. Whisk dry ingredients (flour, baking soda, and spices).
2. In mixer, beat butter and sugar until fluffy. Add vanilla and salt. Add eggs one at a time.
3. Combine buttermilk and vinegar. Add dry mixture a third at a time until just combined, alternating with half of the buttermilk/vinegar (ending with dry).
4. Bake until firm, about 20 minutes. Combine all glaze ingredients in small bowl and whisk. Cool slightly before inverting and topping with glaze.
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