WebPour ½ of the cake batter into the prepared pan and spread evenly. Pour the raspberry swirl over the cake batter and spread around evenly. Spoon the remaining …
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Bundt Cake: Pour the batter into a 12-cup bundt cake pan that has been greased well. Bake until a cake tester comes out clean. Allow the cake to cool about 5-10 minutes, then remove the cake from the pan to finish cooling. Glaze: Whisk powdered sugar, raspberry sauce, and orange juice together. Drizzle over cake. Allow glaze to set before serving.
A low carb bundt cake (pound cake) made with almond flour, coconut flour, and cream cheese that’s topped with a luscious sugar-free lemon glaze and almonds. Bundt Cakes have enjoyed a surge in popularity the last several years. And why not? They are easy to make and their wreath- like shape is very pleasing.
In a separate bowl, beat together your eggs, butter, milk, and vanilla extract, until smooth and combined. Slowly add the dry ingredients into the wet ingredients and mix well. Transfer the cake batter into the bundt pan. Bake the cake for 50-60 minutes, or until a skewer comes out mostly clean.
The raspberry glaze on top adds an extra layer of flavor to this raspberry cake. In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice. Cook for 3-4 minutes, stirring occasionally, until the mixture begins to boil. Reduce heat to med-low and continue to cook until the sauce begins to thicken, about 10-15 more minutes.