Low Fiber Bundt Cake with Cream Cheese Glaze

Total time2 hr 15 min

Prep time20 min

Cook time55 min

Low Fiber Bundt Cake with Cream Cheese Glaze

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened
Ingredient note
Butter is almost all fat and has no fiber, so the amount here (about 1 1/2 tablespoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup sour cream, room temperature
Ingredient note
Plain sour cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid sour cream, please tap it and change its rating to Red.

For the cream cheese glaze

4 oz cream cheese, softened
Ingredient note
Plain cream cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cream cheese, please tap it and change its rating to Red.
1 cup powdered sugar, sifted
3–4 tbsp whole milk
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 325°F (165°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess. Set aside.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.

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