How is everyone out there? I know, I know. Covid-wary. It’s been a long stretch this pandemic of 2020 and way too many have lost loved ones. I think and pray for all going through such unbelievable loss and grief. For this, there are no words to ease your pain. Please know that you are not alone and the entire country grieves with you. My thoughts are also with our dedicated medical professionals (angels really) providing aid in the most difficult of times. Let’s hang onto the hope that there will be better days ahead and a return to normalcy. In the meantime, please stay safe, be wise and protect yourselves and those around you. 

Finally, I’ve kept my promise to post the Spice Bundt Cake which is paired with the Pecan Sour Cream Cake which I wrote about here. These two coffee cakes were Mom’s favorite for guests or when visiting family. This cake is subtle in spice with a light texture, enhanced with a morsel of pecan in each forkful. A spice cake seems perfect for autumn but I make this cake year-round, as it’s too delicious to save for one season.

[My Cookie Clinic will not be available after December 31, 2020. For anyone, who would like a copy of my e-book containing the 35+ recipes listed under the Recipes tab, send an email to] 

Autumn Spice Bundt Cake
1 tbsp Vinegar
1 cup Milk
1½ cups Sugar
1 cup Cooking Corn Oil
3 Eggs
1 tsp Vanilla
2 cups Flour
3 tsp Baking Powder
½ tsp Baking Soda
1 tsp Cinnamon
¼ tsp Ground Cloves
½ cup Pecans, chopped

Grease and flour a bundt pan.
In a separate bowl,combine Vinegar and enough Milk to make 1 cup. Set aside.
In a separate bowl, sift Flour, Baking Powder, Baking Soda, Cinnamon and Cloves. Set aside.
Mix Sugar and Cooking Oil. Add Eggs and Vanilla.
Add flour mixture alternating with sour milk. Add pecans.
Bake at 350 for 40 minutes.





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