Spice Cake with Maple Icing Recipe
Introduction
Spice Cake with Maple Icing is a warm and comforting dessert that perfectly balances cozy spices with a sweet, buttery glaze. This moist cake is ideal for gatherings or a special treat during the cooler months. The maple icing adds a delightful richness that complements the fragrant spices beautifully.
Ingredients
- 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)
- 4 tablespoons unsalted butter (cut into pieces)
- ½ cup packed dark brown sugar (for icing)
- 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
- Step 1: Preheat the oven to 350°F with a rack in the center. Hold off on greasing the pan until the batter is ready.
- Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice or star anise. Set this dry mixture aside.
- Step 3: In a large bowl, whisk together the oil, 1 cup brown sugar, vanilla, eggs, and applesauce until smooth and well combined.
- Step 4: Add half of the flour mixture to the wet ingredients and whisk gently. Stir in the sour cream, then add the remaining flour mixture. Mix until just combined.
- Step 5: Thoroughly grease a 10-cup bundt pan using nonstick spray with flour or butter and flour. Pour the batter into the pan and even it out.
- Step 6: Bake for 33 to 38 minutes, or until a toothpick inserted into the cake comes out clean. Set the pan on a wire rack and cool for 15 minutes, then carefully invert the cake onto the rack to cool completely.
- Step 7: For the icing, combine butter, ½ cup brown sugar, and milk in a small saucepan. Bring to a simmer and cook for 1 to 2 minutes, whisking frequently, until the sugar dissolves.
- Step 8: Remove from heat and whisk in maple extract and powdered sugar. Let the icing cool for a few minutes until it thickens but remains pourable.
- Step 9: Drizzle the maple icing over the cooled cake evenly. If desired, sprinkle finely chopped toasted or candied pecans over the icing immediately before it sets.
Tips & Variations
- Use room temperature ingredients for a smoother batter and better texture.
- For a nut-free version, skip the pecan garnish or use toasted coconut flakes instead.
- Substitute applesauce with mashed ripe banana for a slightly different flavor and moisture.
- If you don’t have maple extract, vanilla extract works well as a substitute.
- Greasing the pan thoroughly prevents sticking and helps the cake release cleanly.
Storage
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature or warm slightly before serving to enjoy the best flavor and texture. Leftover cake can also be frozen well-wrapped for up to 3 months; thaw overnight in the refrigerator and let come to room temperature before icing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pan than a bundt pan?
Yes, a 9×13-inch baking dish works as a substitute, but baking time may vary. Check for doneness with a toothpick around 30-35 minutes.
What if I don’t have all the spices listed?
You can simplify by using just cinnamon and nutmeg, or use a pre-made pumpkin pie spice blend as a substitute for the mix of spices.
PrintSpice Cake with Maple Icing Recipe
This Spice Cake with Maple Icing is a moist and flavorful dessert that combines warm spices like cinnamon, nutmeg, and ginger with a rich maple-flavored icing. Perfect for fall or any cozy occasion, this bundt cake has a tender crumb thanks to applesauce and sour cream, and is topped with a luscious, pourable maple icing that hardens slightly to a delicate glaze. Optional toasted or candied pecans add a delightful crunch to complete this comforting treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 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 recommended)
- 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 Ingredients
- 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: Preheat your oven to 350°F (175°C) and place a rack in the center. Do not grease the pan yet, save that step for after the batter is mixed.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice/star anise. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable or canola oil, packed dark brown sugar, vanilla extract, eggs, and applesauce until well combined and smooth.
- Incorporate Flour Mixture: Whisk half of the dry flour and spice mixture into the wet ingredients. Then add the sour cream and whisk again, followed by the remaining flour mixture. Stir just until combined without overmixing.
- Prepare Pan and Bake: Thoroughly grease a 10-cup bundt pan with nonstick spray and dust it lightly with flour. Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 33 to 38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Then carefully invert the cake out of the pan onto the wire rack and allow it to cool completely before icing.
- Make the Maple Icing: In a small saucepan, combine the butter, brown sugar, and milk. Heat over medium heat and bring to a simmer, whisking frequently, until the sugar dissolves and the mixture is smooth (about 1-2 minutes). Remove from heat and whisk in the maple extract (or vanilla) and powdered sugar until smooth.
- Ice the Cake: Let the icing cool just a few minutes so it’s pourable but thick enough to coat the cake. Quickly pour or drizzle the icing over the cooled cake. If using, sprinkle the chopped toasted or candied pecans immediately before the icing sets to allow them to adhere.
Notes
- Using room temperature eggs, applesauce, and sour cream helps create a smooth, evenly mixed batter.
- Greasing and flouring the bundt pan thoroughly prevents sticking and preserves the cake’s shape upon removal.
- The icing thickens as it cools, so work quickly when pouring it over the cake.
- Ground star anise provides subtle licorice notes, but if unavailable, just use ground allspice alone.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: spice cake, maple icing, bundt cake, fall dessert, cinnamon cake, nutmeg cake, autumn spice cake
