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Spice Cake with Maple Icing Recipe

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★★★★★

5 from 61 reviews

This delicious Spice Cake with Maple Icing combines warm autumnal spices and a moist, tender crumb with a rich, sweet maple-flavored icing. Perfect for fall gatherings or any cozy occasion, the cake is baked in a bundt pan for an elegant presentation and finished with optional toasted pecans for added texture and flavor.

Ingredients

Scale

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)

Maple 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

  1. Preheat: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven. Hold off on greasing the bundt pan until your batter is ready.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all the ground spices (cinnamon, nutmeg, ginger, cloves, allspice/star anise). Set this mixture aside.
  3. Combine wet ingredients: In a large bowl, whisk together the vegetable or canola oil, dark brown sugar, vanilla extract, eggs, and applesauce until well blended and smooth.
  4. Incorporate flour and sour cream: Add half of the flour-spice mixture to the wet ingredients and whisk gently, then add the sour cream and continue mixing. Finally, fold in the remaining flour mixture until just combined; avoid overmixing to keep the cake tender.
  5. Prepare pan and bake: Generously grease a 10-cup bundt pan—nonstick spray with flour works well. Pour your batter into the pan and spread it evenly. Bake for 33–38 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool cake: Remove the cake from the oven and place on a wire rack to cool for 15 minutes. Carefully invert the bundt pan to release the cake and let it cool completely on the rack.
  7. Make maple icing: In a small saucepan over medium heat, combine butter, brown sugar, and milk. Bring to a gentle simmer and cook for 1–2 minutes, whisking frequently, until the sugar dissolves completely. Remove from heat and whisk in the maple extract and powdered sugar until smooth. The icing will thicken as it cools but should be pourable.
  8. Ice the cake: While the icing is still pourable, drizzle it over the cooled cake. If using, sprinkle the finely chopped toasted or candied pecans immediately so they stick before the icing sets.

Notes

  • Make sure all refrigerated ingredients (eggs, applesauce, sour cream) are at room temperature to ensure a smooth batter and even baking.
  • Use a bundt pan with a 10-cup capacity for the best shape and even cooking.
  • For a stronger maple flavor, adjust the maple extract quantity carefully to taste; vanilla extract can be used as a substitute.
  • To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes, watching carefully to avoid burning.
  • Store cake covered at room temperature for up to 3 days or refrigerate for up to a week. Drizzle icing just before serving for best texture.

Keywords: spice cake, maple icing, bundt cake, autumn dessert, fall cake, cinnamon cake, nutmeg cake

Find it online: https://tastewithamy.com/spice-cake-with-maple-icing-recipe/