Make this: Raspberry bundt cake with Bonne Maman Intense Fruit Spreads

Made with Bonne Maman Intense Fruit Spreads, this cardamom spiced streusel bundt cake with a raspberry rose glaze makes the perfect sweet ending to your festive feast. 

Raspberry bunt cake with Bonne Maman INTENSE Fruit Spreads

Published: Tuesday 17th November 2020

Serves 8

Preparation time 25 minutes

Cooking time 50 minutes

As the cold weather settles in and the holiday season fast approaches, we’re preparing for our favourite parts of this time of year. It’s the season of cozy sweaters, hot cups of cocoa and, of course, holiday baking. There’s nothing more soothing than the smell of baking spices filling the house on a cold winter evening.

Made with natural fruit flavours, more fruit and 38 per cent less sugar than the common jam, Bonne Maman Intense Fruit Spreads are the game-changing ingredient that your holiday baking has been missing. Add delicious fruity flavour to your favourite confections without oversaturating them with all that sugar found in the average jam. Mixed with a smooth texture and visible fruit chunks inside, Bonne Maman Intense Fruit Spreads will brighten up your best recipes.

Bonne Maman Intense Fruit Spreads come in Raspberry, Strawberry, Wild Blueberry, Apricot and two brand new flavours that launched this year: Cherry and Orange. Six flavours, means there are six different ways for you to get creative with your baking.

Try Bonne Maman Intense Raspberry in this knock-out recipe for a cardamom spiced streusel bundt cake with a raspberry rose glaze. It’s sure to wow guests as the decadent dessert at any dinner party. Or treat yourself and tuck into this sweet finale solo – we won’t tell, if you won’t.

Looking for another scrumptious cake to make? We’ve also got the recipe for a beautiful cherry mascarpone ice box cake, made with Bonne Maman Intense Cherry.

To learn more about Bonne Maman, and for more recipes head to bonnemaman.ca.

Ingredients

For the Cardamom Streusel Filling:

  • ⅓ cup brown sugar
  • ¼ cup ground almonds
  • 1 tsp ground cinnamon
  • 2 tsp ground cardamom
  • ½ tsp ground nutmeg

For the Batter:

  • 3 ¾ cup unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 2 ½ cups AP flour
  • 1 ½ tsp baking powder
  • Pinch of salt
  • ½ cup milk
  • ½ cup sour cream

For the Raspberry Rose Glaze:

 

Method

  1. Preheat the oven to 350 F.
  2. Grease your bundt pan on all sides and groves, then dust with a little flour and sugar (just to guarantee easy release).
  3. In a medium sized bowl, mix the brown sugar, ground almonds, cinnamon, cardamom and nutmeg for the streusel filling, set aside.
  4. In a large bowl, sing a stand mixer with a paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs one after another and mix well after each addition. Beat in the vanilla.
  5. In another large bowl, stir together flour with baking powder, and salt. Mix the milk and sour cream in a smaller third bowl.
  6. Beat in the flour mix alternating with the milk/sour cream mixture to the batter until just combined.
  7. Divide batter into thirds. Add ⅓ of the batter to bottom of greased bundt pan and spread out evenly. Sprinkle with ½ of the spiced streusel mixture. Add another layer of batter, sprinkle again with the streusel mix and then finish with remaining batter, spreading out evenly.
  8. Bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean.
  9. Let the cake cool down in the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack.
  10. To make glaze, in a pourable measuring cup, stir together the rose water and raspberry spread, then, in additions, stir in icing sugar until you have a thick but pourable consistency. Drizzle overtop cooled bundt cake.

Recipe created by Christine Tizzard, The Zero Waste Kitchen for Bonne Maman.

 

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