Spray bundt pan with cooking spray and then flour lightly, shake off excess
Combine all ingredients and beat for 5 minutes
Pour into pan and bake for about 1 hour
Allow cake to cool for 10-20 minutes in the pan on a wire rack before removing cake from pan. See removal tips below.
Cream glaze:
Melt butter
Stir in vanilla and sugar
Add water to right consistency
Drizzle over top of cake
Notes
Use room temperature ingredients for the best results and don't overmix the cake batter.
Non Stick Spray – My best tip is to use this spray. I’ve tried all different sprays and this one never fails me! After spraying my pan with it I also coat the pan with flour . My cake comes out perfectly every time. And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
Batter – Make sure your batter is evenly distributed in the pan. Give the pan a few taps if needed to help the batter even out.
Oven – I always place my oven rack in the bottom third of the oven so my bundt pan is in the middle of my oven for even baking. Use a cake tester or a long bamboo skewer to make sure the cake is done and don't overbake!
Cool Time – Don't rush the cool time. After removing the pan from the oven let it cool in the pan on a baking rack for about 25 minutes. Trying to remove the cake while it is too warm from the pan can cause problems.
Remove Cake – This is the moment of truth. Gently tap the pan a few times to help loosen the cake. Shake the pan to see if the cake can move freely. If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it. If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps. After removing the cake, put it back into the pan and poke holes into the cake with a wooden skewer.