Introduction

This Spice Cake with Maple Icing is a wonderful treat that combines warm autumn spices with a rich, sweet topping. Its moist texture and fragrant flavors make it perfect for cozy gatherings or a special dessert.

A bundt cake with a dark brown spongy texture sits on a white plate, topped with a smooth, light brown glaze that drips evenly down the ridges of the cake. Chopped nuts are sprinkled generously around the top edge of the cake, adding a rough texture and contrast in color. Two cinnamon sticks are placed on the plate next to the cake, and a cream-colored textured cloth is partially visible in the foreground, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 and place a rack in the center. Wait to grease the pan until the batter is ready.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices. Set aside.
Step 3: In a large bowl, whisk the oil, brown sugar, vanilla extract, eggs, and applesauce until smooth and well combined.
Step 4: Add half of the flour mixture to the wet ingredients and whisk gently. Then add the sour cream and mix well before folding in the remaining flour mixture.
Step 5: Thoroughly grease a 10-cup bundt pan using nonstick spray with flour. Pour the batter into the pan and spread it evenly.
Step 6: Bake for 33 to 38 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully remove and cool completely on the rack.
Step 7: To make the icing, combine butter, brown sugar, and milk in a small saucepan. Bring to a simmer, whisking frequently until the sugar dissolves, about 1 to 2 minutes. Remove from heat and whisk in the maple extract and powdered sugar.
Step 8: Let the icing cool for a few minutes until it thickens but remains pourable. Quickly pour or drizzle it over the cooled cake. If desired, sprinkle with chopped toasted or candied pecans before the icing sets.

Tips & Variations

Room temperature ingredients help the batter mix evenly and bake better.
For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based butter for icing.
Star anise adds a subtle licorice note; omit if you prefer a more traditional spice profile.
Use fresh spices for the most vibrant flavor.
Garnish with chopped pecans or a sprinkle of cinnamon for extra texture and aroma.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. If refrigerated, bring the cake to room temperature before serving for best flavor. The icing may firm up in the fridge; warm slightly before serving to soften.

How to Serve

The image shows a moist bundt cake with a warm brown color, cut to reveal its soft, spongy inside full of small air pockets. The cake is topped with a smooth, light tan frosting that drips slightly down the sides in thick layers. On top of the frosting, there are scattered pieces of chopped nuts adding texture and extra detail. The cake sits on a white plate set on a white marbled surface, with a few nut pieces fallen near the base. The close-up view highlights the cake’s texture and the rich frosting contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 10-cup bundt pan is ideal for this recipe. If using a different pan, adjust baking time accordingly and check doneness with a toothpick.

What can I substitute for maple extract?

You can substitute maple extract with vanilla extract (about twice the amount) for a milder, sweet flavor if maple extract is unavailable.