Red Meat Allergy Friendly Bundt Cake with Cream Cheese Glaze
Total time2 hr 15 min
Prep time20 min
Cook time55 min
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Learn more →Ingredients
12 servings
For the cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup sour cream, room temperature
For the cream cheese glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 3–4 tbsp whole milk
- 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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