Gulab Jamun Bundt Cake (Eggless)
This Eggless Gulab Jamun Bundt Cake is moist, rich, tender, and infused with flavors of cardamom, saffron, and rose, just like the traditional Gulab Jamun. If you love Gulab Jamun, an Indian sweet, and also have a soft spot for cake, this recipe is for you!
Servings: 16
Ingredients
For the Cake
- 2½ cups (300g) cake flour or all-purpose flour
- ½ cup (60g) full-fat milk powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 5 tablespoon (70g) unsalted butter, melted
- ¼ cup (60ml) neutral-flavored oil
- ¾ cup (150g) granulated sugar
- ¾ cup (180g) sour cream
- A pinch of saffron strands
- 1 teaspoon rose water
- 1¼ cups (300ml) milk
For the Syrup
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- A pinch of saffron strands
- 4 green cardamom pods slightly crushed
- 1 teaspoon rose water
For the Glaze
- 1 cup powdered sugar
- 3-4 tablespoon reserved sugar syrup
Instructions
Baking the Cake
- Preheat the oven to 350°F (180°C). Generously grease a 9½-inch bundt pan (10-12 cup bundt pan) with oil spray or butter. Set aside.
- Add sifted flour, milk powder, baking powder, baking soda, salt, and ground cardamom to a mixing bowl. Whisk for at least 30 seconds until everything is well combined. Set aside.
- Add melted butter, oil, sugar, and sour cream to a large bowl. Whisk until everything is well combined and the mixture becomes smooth.
- Add saffron strands and rose water, and stir well to combine.
- Now, add the dry ingredients and milk in three parts, alternately to the wet, and mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared bundt pan. Bake the cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 35 minutes of baking. Remove the pan from the oven and place it on a cooling rack.
Making the Sugar Syrup
- While the cake is baking, make the sugar syrup. In a pan or small saucepan, add sugar, water, saffron, and cardamom pods. Heat the mixture on medium heat and bring it to a boil. Let the sugar syrup simmer for 3-4 minutes.
- Turn off the heat and add rose water to the sugar syrup and stir well. Remove 3-4 tablespoon of sugar syrup and set aside to make the glaze for later.
- While the cake is still warm and in the pan, poke holes with a fork or wooden skewer. Pour the syrup onto the cake. Allow the cake to rest until all the syrup is absorbed and the cake is completely cooled.
Glazing the Gulab Jamun Bundt Cake
- Invert the bundt cake on a cake stand or serving plate.
- In a medium bowl or cup, whisk the powdered sugar and reserved sugar syrup (as needed) to make a glaze.
- Pour the glaze over the bundt cake. Sprinkle with dried rose petals and chopped pistachios if desired.
- Allow the glaze to set for a few minutes, then slice, serve, and enjoy the delicious treat!
Storing Suggestions
- Store the cake at room temperature, tightly covered, for 2-3 days. It will also stay in the refrigerator for 4 days, and then bring it to room temperature before serving.
Notes
- Measurements: For optimal results, use a kitchen scale to measure the ingredients accurately.
- Flour: I like to use cake flour for this Gulab Jamun Bundt Cake, but you can also use all-purpose flour.
- Sour Cream: Sour cream makes the cake extra tender and moist, and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
- Mixing the Batter: Do not overmix the batter to get a soft and tender cake.
- Baking: Every oven is different, so keep an eye on the cake after 40 minutes of baking. Overbaking will cause the cake to become dry and dense.
- Cool the Cake: After pouring the sugar syrup, allow the cake to cool completely before removing from the pan and slicing.
Nutrition (Approximate Values)
Calories : 287kcalCarbohydrates : 46gProtein : 4gFat : 10gSaturated Fat : 4gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 5gTrans Fat : 0.2gCholesterol : 18mgSodium : 194mgPotassium : 121mgFiber : 0.5gSugar : 32gVitamin A : 201IUVitamin C : 0.5mgCalcium : 107mgIron : 0.3mg
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