Spice Bundt Cake Recipes

AUTUMN SPICE BUNDT CAKE

Steps:

• Generously grease and flour a 15-cup bundt pan.
• In a large bowl, beat butter and cream cheese until fluffy, 3-4 minutes. Add sugar, 1 cup brown sugar, and salt. Beat on high speed for 8-10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• Mix in vanilla, flour, 1 teaspoon pumpkin pie spice, and baking powder until smooth.
• In a small bowl, stir together pecans, remaining 1/3 cup brown sugar, and remaining 2 tablespoons pumpkin pie spice.
• Spoon half of the batter into the prepared pan. Sprinkle pecan mixture over batter. Top with remaining batter.
• Using a knife, pull blade back and forth through batter to swirl. Smooth the top with of the batter with an offset spatula or the back of a spoon.
• Place the cake in a cold oven. Set temperature to 300 degrees and bake until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes.
• Let cool in pan 10 minutes before turning on to a wire rack to cool completely. Slice and serve with caramel sauce, if desired.

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

SPICE BUNDT CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.
• Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
• Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
• Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

APPLE SPICE BUNDT CAKE

Steps:

• Preheat the oven to 350°F.
• Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
• Place the butter, sugar, canola oil, and vanilla into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
• Sift the flour, spices, baking powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Slowly stream in the buttermilk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms.
• Peel and core the apples. Dice the apples into scant 1/2" cubes. Finely chop the walnuts.
• Transfer the diced apples and chopped walnuts to the mixing bowl. Beat on low speed for 15-30 seconds, until distributed.
• Pour the batter into the bundt pan.
• Transfer the pan to the middle rack of the preheated oven.
• Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
• To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
• Allow the cake to cool for 1-2 hours before slicing and serving.

APPLE SPICE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F.
• Spray bundt pan with cooking spray that has flour.
• In a large mixing bowl, combine oil, sugar and vanilla.
• Add eggs one at a time, beating after each egg.
• In another bowl, sift together flour, baking soda, salt, cinnamon and nutmeg.
• Slowly add dry ingredients, careful not to overmix.
• Stir in apples.
• Pour batter into prepared bundt pan and bake at 325 degrees F for 65 to 80 minutes. Cake is done when long wooden skewer comes out clean.
• Let cake rest in pan for 15 minutes before inverting onto a wire cooling rack.
• Dust with powdered sugar before serving.

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

CIDER & 5-SPICE BUNDT CAKE

Steps:

• Equipment: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approximately 5.5cm/2 ¼-inches deep.
• Open the cider so that it loses its fizz. Preheat the oven to 170°C/gas mark 3/325ºF, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter.
• Measure the oil, brown sugar and (whether you're weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black treacle into a bowl.
• Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixerto make this cake, it's simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients.
• In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine.
• Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren't any pockets of flour.
• Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don't be alarmed. Place in the oven to bake for 45-50 minutes, but start checking after 40. When the cake's ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that's to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don't always manage this.
• STORE NOTE: The cake can be kept loosely wrapped in its parchment and foil, in an airtight container at cool room temperature for up to 1 week.
• FREEZE NOTE: The fully cooled cake can be tightly wrapped in a double layer of clingfilm and a layer of foil and then frozen for up to 3 months. To defrost, unwrap and place on a wire rack and leave at room temperature for about 5 hours.

APPLE SPICE BUNDT CAKE

Steps:

• In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce.
• Stir in the pecans and apple.
• Pour into a greased and floured 9- or 10-in. bundt pan.
• Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• For glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
• Stir in cream.
• Cook and stir until mixture comes to a boil; boil for 1 minute.
• Remove from heat; whisk in sugar and vanilla until smooth, about 1 minute.
• Pour over cake, immediately sprinkle with pecans.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
• Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
• Make icing:
• While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

CHAI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Place chai tea bag in a small heat resistant glass bowl or cup. Pour boiling water over the tea bag, and let it steep for 5-10 minutes (see #1 in Notes section). Once fully steeped, discard the tea bag.
• In a medium mixing bowl, add flour, salt, and baking powder, and whisk until fully combined. To the flour mixture, add sugar, cinnamon, allspice, ginger, and cardamom, and whisk thoroughly to combine.
• To a 2-cup measuring cup, add milk and Greek yogurt, and mix with a spoon or whisk. Add vanilla and concentrated tea (about 2 tablespoons - see #2 in Notes section), and stir to combine.
• Melt butter in a heat safe bowl in the microwave (or in a saucepan on the stove top), and set aside to cool a little. To the bowl of a stand mixer (or large mixing bowl for a hand mixer), add the milk/yogurt mixture, eggs, and melted butter. Mix on low speed for 1 minute until combined, and then turn off the stand mixer.
• While the stand mixer is turned off, add the flour/sugar mixture to the wet ingredients, and mix on low speed until just barely combined. Remove bowl from mixer, and scrape the bottom and sides of the bowl with a silicone spatula. Generously grease Bundt pan with cooking spray, then gently pour batter into prepared Bundt pan, and bake at 350°F for 30 - 35 minutes.
• To test for doneness, insert a toothpick. If it comes out clean, it's done (see #3 in Notes section). Remove from oven and place pan on a wire cooling rack for 10 minutes. Remove the pan from the cooling rack and place the rack on top of the pan (cake side). Carefully invert the cake onto the rack, but do not lift the pan. Wait about 1 minute and gently tap on the top of the pan a few times and gently lift. Don't force it, it should release perfectly (see #4 in Notes section). Allow to cool completely on the wire rack.
• Once completely cooled, transfer to a cake platter, and serve! Or, if you want to glaze the cake, try our Quick Orange Glaze (see #5 in Notes section).