(Picture from Martha Stewart)
This is a delicious and easy bundt cake recipe you will love because it takes few ingredients and only a couple of steps!
I love to make a friend feel welcome in my house with a cup of coffee and a slice of this yummy cake. I know how hard it is to stop and take time to invite someone into your home and relax but it is so necessary for our minds and our souls to connect with other women. Put the laundry down and invite a friend over for 30 minutes to connect and share the gift God has given us to make someone feel loved and special.
Small things done in great love bring great joy!
1 box butter recipe cake mix(If making a pumpkin like picture above, double this recipe and make two bundt cakes)
1/2 cup sugar
3/4 cup vegetable oil
8 oz sour cream
Mix all ingredients in a stand mixer or with a hand held mixer. In a separate bowl mix 3 Tablespoons brown sugar and 2 teaspoons cinnamon.
Heat oven to 325 degrees.
Pour 1/2 of the batter in a greased and floured bundt cake pan. Add the brown sugar mixture on top and then add the rest of the cake batter on top of that.
Bake for 1 hour. Let cool completely before adding the glaze.
(You can stop here and eat because this cake is unbelievable without the glaze too!)
To make the pumpkin pictured above continue with these steps:
For Glaze you will need:
1/4 cup plus 1 tablespoon milk
orange food coloring
4 cups sifted confectioners sugar
1 cup melted butter
To make orange butter glaze, combine 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners’ sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Using a serrated knife, trim the bottoms of both cakes so they are both flat. Add some of the icing on the bottom layer before adding the top layer. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before serving. Roll a paper bag and insert for the stem. Serve.
This recipe was given to me by a dear friend: Jill Peyton.