This beautiful cream cheese and vanilla bundt cake is so easy and quick to make. The hibiscus glaze makes this such an elegant cake that taste as good as it looks!
I must confess that bundt cakes are one of my favorites cakes. I really like how fancy this kind of cakes looks. This is a perfect cake for a party or a holiday… Easter, Mother’s Day, Baby shower…
This cream cheese bundt cake has an amazing texture that blends perfectly with hibiscus tea and this is just the best part of this bundt cake. The icing sugar makes this cake fabulous. It’s a simple combination of confections sugar (icing sugar) and hibiscus tea.
Don´t forget that you only put the glaze when the cake is completely cold. You can serve it with coffee, tea, hot chocolate for your breakfast or a scoop of ice-cream if you want it for a dessert.
A bright hibiscus glaze, drizzled on top of the warm cake, pools at the bottom of the plate, making every bite—from the first to the last—a delicious treat.
I’ll hope you will give this recipe a try and let me know what you think!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
slices
|
- 200 g butter softned
- 250 g Cream Cheese softned
- 250 g sugar
- 6 eggs
- 300 g all-purpose flour
- 2 tsp baking powder
- 2 tsp Vanilla Extract
- pinch of salt
- 1 or 2 tbsp hibiscus tea
- Icing Sugar
Ingredients
Cake
Hibiscus Glaze
|
|
- Preheat oven to 150ºC or 300°F.
- Grease and flour a 10-inch tube pan (12-16 cup capacity).
- Mix together flour, baking powder and salt.
- Cream butter and cream cheese at medium speed until well combined, about 2 minutes.
- Add sugar gradually, beat until light and fluffy, about 5 minutes. Scrape down sides as necessary.
- Add eggs one at a time, mixing well after each addition. Add vanilla, and mix.
- Gradually add flour to butter mixture, beating at low speed until smooth and well mixed, about 2 minutes. Pour batter into prepared pan.
- Bake cake for 45 minutes, or until a toothpick inserted near center of cake comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Remove from pan and then cool completely.
- To make the hibiscus glaze, mix the icing sugar with enough hibiscus tea to form a very thick paste. Drizzle over cake, twice if necessary.
