Spiced Cardamom Streusel Bundt Cake with a Raspberry Rose Glaze

raspberry bundt cake

Every now and then you just need a nice thick slice of bundt cake. This is a recipe I go back to time and time again since the cake uses up common baking ingredients I have hanging about my pantry. Not only does it look (oh so) pretty sitting on my kitchen counter, but also because of the addition of spiced cardamom and a pretty pink raspberry rose flavored glaze.

Glazes are the simplest of all the icings to make. The most basic version, the one I started making when I was just 5, is a simple mix of icing sugar and milk. No milk? Use water. No water? Why not try juice. If you got icing sugar, you can easily make a quick glaze for your next batch of muffins, loaf, cake or sweet biscuits with some sort of liquid (or in this case something jammy and rosey). Here, I swapped out the milk with a fruit forward low sugar raspberry spread (Bonne Maman) whisked with a little rose water. It takes a simple glaze to a whole other level.

Spiced Cardamom Streusel Bundt Cake

Christine Tizzard
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert, Glazes


  • bundt cake pan


For the Streusel Filling

  • 1/3 cup dark brown sugar
  • 1/4 cup ground almonds or almond flour
  • 1 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1/2 tsp ground nutmeg

For the Batter

  • 3/4 cup unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 2 tsp pure vanilla extract
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • pinch salt
  • 1/2 cup milk
  • 1/2 cup sour cream

Raspberry Rose Glaze

  • 2 tsp rose water
  • 3 Tbsp low sugar raspberry spread such as Bonne Maman Intense Raspberry Spread
  • 1 cup icing sugar


  • Preheat the oven to 350°F (180°C). Grease you bundt pan on all sides and grooves and also dust with a little flour and sugar (just to guarantee easy release).
  • In a medium sized bowl, mix the brown sugar, ground almonds, cinnamon, cardamom and nutmeg for the streusel filling, set aside.
  • In a large bowl, using 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.
  • In another large bowl, stir together flour with baking powder, and salt. In another bowl, mix the milk and sour cream together.
  • Beat in the flour mix alternating with the milk/sour cream mixture into the batter until just combined.
  • Divide the batter into thirds. Add 1/3 of the batter to bottom of greased bundt pan and spread out evenly. Sprinkle with 1/3 of the spiced streusel mixture. Add another layer of batter, making sure to spread evenly to edges of pan. A knife or back of spoon works well. Sprinkle again with 1/3 of the streusel mix and then finish with remaining batter, spreading out evenly. Reserve 1/3 of the streusel topping for garnish after glazing. Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean.
  • Let the cake cool down in the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack.
  • To make the glaze, in a pourable measuring cup, stir together the rose water and raspberry spread, then, in additions, stir in the icing sugar until you have a thick but pourable glaze. Drizzle overtop cooled bundt cake.
Keyword Bonne Maman Intense Raspberry Spread, bundt cake, cake, cardamom, raspberry Spread, rose water, streusel bundt cake

This spiced bundt cake is one of my favorites and I can’t wait for you to try it.

Loved my spiced bundt cake? Be sure to check out my Angel Food Cake recipe – it’s light and sweet.

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