Vanilla Rose Bundt with Edible Flowers #BundtBakers

The July theme for Bundt Bakers is Secret Garden.  Thank you to our host, Sue Lau, from Palatable Pastimes for getting all of us organized!  In the list of cakes below, you will see a lot of cakes using ingredients from the garden including flowers, herbs and vegetables.  When I was a kid, I read and reread the book, The Secret Garden many times.  The author describes that first look of the garden as filled with overgrown roses. That vision in my head is quite beautiful! This was the inspiration for my Vanilla Rose Bundt this month.

Vanilla Rose Bundt
by Our Good Life
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients (8 servings)
  • 1½ c. sifted cake flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ c. unsalted butter
  • 1 c. sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1 T rosewater
  • ½ c. whole milk
Heat the oven to 350 degrees F. Lightly coat a bundt pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time. Beat in the eggs one at a time. Add the vanilla, rosewater and milk, and beat on medium-high, just until blended. Do not overbeat.
Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 35-40 minutes. Cool cake in the pan on a wire rack for 10 minutes, invert and remove from pan. Cool completely before serving. Garnish with edible flowers.

I made a simple glaze of 1 T milk, 1 c powdered sugar and 1 t of rosewater flavoring.  Mixed it well and poured onto the cake.

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Terri Steffes
Terri Steffes

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