Spice Bundt Cake

A super moist spice cake that's made in a bundt pan and topped with maple icing. This recipe is so simple to make and turns out perfectly moist with a slightly springy texture and the perfect combo of warm spices.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Spice Bundt Cake, Spice Cake Bundt Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cup bundt pan

Ingredients

Spice Cake

3 cups all-purpose flour (375 grams)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup vegetable oil (240 ml) or canola oil
2 cups light brown sugar (420 grams) or 1 cup dark brown sugar and 1 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs room temperature
¾ cup unsweetened apple sauce (180 ml)
1 cup sour cream (240 ml) room temperature

Maple Icing

¼ cup unsalted butter (56 grams) cut into cubes
6 tablespoons maple syrup (90 ml)
1½-2 cups powdered sugar (168-220 grams)
¼ teaspoon salt
chopped walnuts or pecans optional

Instructions

Spice Cake Bundt Cake

Preheat the oven to 350℉ (180℃).
In a large bowl, sift together the flour, baking powder, baking soda and spices. Whisk together until evenly combined. Set aside.
In a separate large bowl, whisk together the oil, sugar, vanilla, eggs and apple sauce. Keep whisking until there are no lumps of sugar and you don't see any pieces of egg that are separate. You could also use an electric mixer for this step.
Whisk about ½ of the flour mixture into the oil mixture until there are no lumps.
Then whisk the sour cream into the flour mixture. Do this by hand.
Lastly, whisk the final ½ of the flour mixture into the wet ingredients. Do not over mix. Stop mixing as soon as you no longer see streaks or lumps of flour.
Spray a 12-cup bundt pan with non-stick cooking spray or grease and lightly dust with flour. Even if your pan is non-stick, you still need to grease the pan. Make sure that all the creases and crevices are greased. Pour/spoon the batter into the prepared pan.
Bake in the middle of the preheated oven for about 50-60 minutes, or until the cake is starting to pull away from the sides of the pan and an inserted toothpick comes out clean or with a few moist crumbs.
Cool the cake in the pan for at least 25 minutes, then very carefully invert the cake and let it slide out of the pan.

Maple Icing

Add the butter and maple syrup to a saucepan over low heat. Melt together while gently stirring or swirling the pan a few times.
Remove from the heat. Add in the salt, then whisk in the sifted powdered sugar until you get the sweetness you like. The icing should be thin enough to drizzle.
Moving quickly, carefully pour the icing over the cake. You will need to do this while the icing is warm, otherwise it will start to harden. Optionally, sprinkle the top with chopped nuts.

Notes

Apple Sauce: This recipe was developed using unsweetened apple sauce. If using sweetened apple sauce, I'd reduce the sugar by 1/4 cup.
Maple Syrup: Use real maple syrup, not maple flavored syrup.
Storage: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only, based on 1 slice with icing assuming that all the icing is used and the cake is sliced into 12 uniform pieces.

Nutrition