Description
This Spice Cake with Maple Icing is a moist, warmly spiced cake perfect for fall or any cozy gathering. It combines classic autumn spices like cinnamon, nutmeg, and cloves with a luscious maple-infused icing, creating a delightful balance of sweet and spice. The cake is baked in a bundt pan for an elegant presentation and optionally garnished with toasted pecans for a crunchy contrast.
Ingredients
Cake
- 2 cups all purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1½ teaspoons ground nutmeg
- 1 teaspoon ground ginger
- scant ½ teaspoon ground cloves
- ¼ teaspoon ground allspice and/or ground star anise (¼ teaspoon each)
- ⅔ cup vegetable or canola oil
- 1 cup packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs (room temperature)
- ½ cup unsweetened applesauce (room temperature)
- ½ cup sour cream (room temperature)
Icing
- 4 tablespoons unsalted butter (cut into pieces)
- ½ cup packed dark brown sugar
- 3 tablespoons milk
- ¼ teaspoon maple extract (or substitute ½ teaspoon vanilla extract)
- scant ⅔ cup powdered sugar (sifted if lumpy)
- 2 tablespoons finely chopped toasted pecans or candied pecans (optional garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Wait to grease your bundt pan until after the batter is prepared to ensure even coating.
- Mix Dry Ingredients: In a bowl, combine the all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice (or star anise). Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, dark brown sugar, vanilla extract, eggs, and unsweetened applesauce until the mixture is smooth and well combined.
- Incorporate Flour Mixture and Sour Cream: Whisk half of the dry flour and spice mixture into the wet ingredients. Then add the sour cream and mix well. Finally, add the remaining flour mixture and whisk until fully incorporated and the batter is smooth.
- Prepare the Pan and Bake the Cake: Thoroughly grease a 10-cup bundt pan using a nonstick spray with flour or equivalent. Pour the batter into the pan and smooth it into an even layer. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the pan cool on a wire rack for 15 minutes before carefully removing the cake. Place the cake directly on the rack to cool completely.
- Make the Maple Icing: In a small saucepan, combine the butter, dark brown sugar, and milk. Bring the mixture to a simmer over medium heat, whisking frequently until the sugar dissolves, about 1 to 2 minutes. Remove from heat and whisk in the maple extract and powdered sugar. Allow the icing to cool for a few minutes until it is pourable but thick enough to coat the cake.
- Ice the Cake and Garnish: Pour, spoon, or drizzle the maple icing over the cooled cake. If using, immediately sprinkle the finely chopped toasted or candied pecans on top before the icing sets to ensure they adhere well.
Notes
- Room temperature ingredients help the batter combine better and result in a tender cake.
- If you don’t have maple extract, vanilla extract works as a good substitute.
- Ensure the cake is completely cool before icing to prevent the icing from melting and sliding off.
- For a dairy-free version, substitute sour cream with a plant-based alternative and use vegan butter.
- To toast pecans, spread them on a baking sheet and roast at 350°F for about 5-7 minutes, stirring occasionally until fragrant.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
