Spice Cake with Maple Icing

Bundt shaped spice cake covered in a maple glaze and topped with pecans.

This homemade spice cake is packed with warm spices and covered in a sweet maple icing. The perfect combination of spices, moist texture, and flavorful icing make this the best spice cake ever!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 391kcal

Author Allison - Celebrating Sweets

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 I use ¼t each
⅔ cup vegetable or canola oil
1 cup packed dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs room temperture
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 sub ½ teaspoon vanilla extract)
scant ⅔ cup powdered sugar sifted if lumpy
2 tablespoons finely chopped toasted pecans or candied pecans optional garnish

Instructions

Cake:

Preheat oven to 350°F with a rack in the center of the oven. Wait to grease the pan until the batter is prepared.
In a bowl, combine flour, baking powder, baking soda, salt, and spices, Set aside.
In a large bowl, whisk oil, brown sugar, vanilla, eggs, and applesauce until well combined. Whisk in half of the flour mixture followed by the sour cream, then the remaining flour.
Thoroughly grease a 10-cup bundt pan (I use nonstick spray with flour in it). Pour the batter into the pan and spread into an even layer. Bake for 33-38 minutes, until a toothpick inserted into the cake comes out clean. Place the pan on a wire rack to cool for 15 minutes, then carefully remove the cake from the pan and place it directly on the rack to cool completely.

Icing:

In a small saucepan, combine butter, brown sugar, and milk. Bring to a simmer and cook for a minute or two, whisking frequently, until the sugar has dissolved. Remove from the heat and whisk in maple extract and powdered sugar. The icing will thicken as it cools; I let it cool for just a few minutes. It should be thin enough to pour but thick enough that it coats the cake. The icing will firm up fairly quickly so don't wait too long. Pour/spoon/drizzle the icing on the cake. If garnishing with chopped pecans add them immediately, before the frosting sets.

Video

Notes

Serving and storage:

Serve this cake at room temperature or heated slightly. I heat individual slices in the microwave for about 8 seconds. This cake is extra delicious served with coffee or tea.

Store at room temperature for up to 3 days. Leftovers may be frozen for up to 3 months. The frosting texture can be affected by freezing and thawing.

Nutrition