VELVET SPICE BUNDT CAKE
One 8- or 9-inch Bundt cake; 12 to 16 servings
This cake has a very delicate, moist crumb. Its flavor is unequaled among spice cakes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour an 8- or 9-inch Bundt pan.
Whisk together in a medium bowl until thoroughly blended:
- 2 ⅓ cups sifted (235g) cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon grated or ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon salt
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy, about 30 seconds:
- 1 ½ sticks (6 oz or 170g) unsalted butter, softened
Gradually add and beat on high speed until light and fluffy, 2 to 4 minutes:
- 1 ½ cups packed (345g) brown sugar
- (Finely grated zest of 1 orange)
Beat in one at a time:
- 3 large eggs
On low speed, add the flour mixture in 3 parts, alternating with:
- ¾ cup plus 2 tablespoons plain yogurt (210g) or buttermilk (215g)
in 2 parts, beating until smooth and scraping the sides of the bowl with a silicone spatula as necessary. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
Cool in the pan on a rack for 15 minutes, then invert onto the rack to cool completely.