This spiced bundt cake is delicious and pretty. It has sweet baking spice pumpkin puree, chewy coconut & an amazing cinnamon and maple syrup icing. Though easy to make, this is one delectable bundt spice cake.
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This spiced bundt cake is a fine example of the kind of bake that satisfies my baking craving in the autumn and winter. It is easy to make, needs no fancy decorating skills and it is laden with hidden goodies, including pumpkin and coconut.
There’s no doubt that the cooler months of the year are my favourite time of year for baking. Those chilly, crisp mornings bring out the desire in me to hunker down and create something nourishing for the soul.
And by nourishing for the soul I do, of course, mean a sweet treat.
But don’t let the understated appearance of this bundt spice cake fool you. This is one tasty bake. Serve it with a steaming hot cup of coffee or tea after a bracing walk for maximum enjoyment.
Why this bundt spice cake is worth making
When you consider all that goes into this spiced bundt cake, it’s easy to see why it fits the bill perfectly for autumn and winter. There’s:
- an inviting aroma of seasonal spices wafting around.
- a mild dose of sweet pumpkin that boosts both flavour and colour.
- luscious soured cream creating a soft and moist texture.
- added bite from pecans and coconut.
And… here’s the clincher. This bake has an amazing cinnamon and maple syrup icing dribbled all over it (oh, yes).
All-in-all, this bundt spice cake really is one delectable bake you do not want to miss out on.
The recipe for this spiced bundt cake is fairly forgiving, meaning that a few substitutions are certainly possible:
Spices: Though you will note in the recipe details that I have listed the individual spices separately, feel free to substitute these with an equivalent amount (3 ½ tsp) of your favourite pumpkin spice mix or chai spice mix.
Flour: this recipe has been developed using plain flour (all-purpose flour) with baking powder and bicarbonate of soda added in. Self raising flour can be used, but in this instance add in only the bicarbonate of soda, not the baking powder as well.
Pumpkin: I used fresh pumpkin puree, although it’s fine to use canned. If you want to know how to make fresh pumpkin puree, an easy method is detailed in my recipe for pumpkin whoopie pies. If you can’t find fresh pumpkin feel free to substitute butternut squash. And if you’re just not digging the idea of pumpkin in your bundt spice cake then substitute some stewed apple sauce in its place.
Nuts: pecans pair so well with the spices, pumpkin and coconut, but these can be replaced by walnuts or hazelnuts.
Soured cream: this adds wonderful softness to the cake. If you have plain full-fat Greek yoghurt to hand, this can be used as a substitute for the soured cream
Step by Step Instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
This spiced bundt cake is very easy to make and a breeze to decorate. Follow these instructions for a cake packed full of seasonal flavour coupled with rustic charm:
- Sift the flour, spices, salt, baking powder and baking soda into a bowl.
- Cream the butter and sugar together in a large bowl with electric beaters for 3-4 minutes until fluffy and then add the eggs, one at a time, beating well between each addition. (If the batter begins to split during this process, mix in a spoonful of the flour to help re-bind the ingredients before continuing to add more egg (though it doesn’t really matter since the cake will still bake up perfectly well)).
- Beat in the soured cream followed by the pumpkin puree.
- On a medium speed, use the beaters to mix the flour into the batter.
- Fold through the desiccated coconut and the nuts until evenly distributed.
- Spoon the batter into a prepared tin and bake for 30-40 minutes until lightly browned and a skewer comes out clean. (If, after 30 minutes, you are worried about the cake top burning, lay foil across the top).
- Once cooked, allow the pumpkin cake rest for 2 minutes, then turn out of the tin and leave to cool on a wire rack.
- Toast the dessicated coconut in a dry frying pan, turning and stirring constantly with a wooden spoon until golden all over. Allow to cool.
- Sieve the icing sugar and ground cinnamon together in a small bowl.
- Add the maple syrup and mix with half the water. Keep adding more water in ½ teaspoon increments until a smooth icing with a fairly thick pouring consistency is attained. It should be runny enough to trickle down the side of the cake, but not thin enough to soak in.
- When the cake is completely cold, drizzle the icing over the cake in a zig-zig pattern. Repeat the zig-zigs, but in the opposite direction.
- Sprinkle the coconut and chopped pecan nuts over the top.
- When it comes to cake baking, I use tins I know I can rely on to produce an even bake and allow the cake to be released easily. As tins get older, sometimes their supposed non-stick properties can deteriorate, so keep an eye on the condition of your bundt tin.
- That said, regardless how old a tin is, I will always grease it. When using bundt tins, I find cake release spray convenient and simple to use. It’s so easy to spray it into tricky corners.
- Bundt tins can vary in shape and size significantly. For this pumpkin cake, I used a round silicon mold with a 27cm diameter. I found that a 2 egg recipe was insufficient to adequately fill it, whereas the 3 egg recipe I have listed below was slightly too much. In instances like this, it’s always better to fill the tin two thirds full and use any excess batter to make a cupcake or two.
- And because bundt tins vary in size and shape, treat my baking times as a guide only. Your spiced bundt cake may need more/ less time to cook, depending on the tin used.
- I strongly caution against opening your oven door too early during the baking process though. Aim for the first check at least 30 minutes into the bake. And keep the opening and closing of the oven door to a minimum. This reduces the risk of a part-baked cake deflating.
- If your cake is taking longer to bake, and the top is beginning to brown too much, slide a piece of foil or parchment across the top. This will give a little protection to the top while the middle of the cake finishes cooking.
- Readers looking for a vegan bundt spice cake might be interested in this alternative and those on a gluten-free diet might like to take a look at this bundt cake.
Frequently Asked Questions
Since bundt tins vary significantly in size and proportions, I advise testing for doneness after 35 minutes using a skewer. When poked into the spiced bundt cake the skewer will come out clean, or with a few crumbs attached, if the cake is baked through. If batter is still evident, then continue to bake the cake for another 5 minutes and test again.
My caveat to the advice above is that if you know your bundt tin usually takes say, 45 minutes to fully bake a cake, it is better to leave it until closer to this time before the first check. Remember, it is always best to limit the amount of times the oven door is opened when baking cakes.
This bundt spice cake is best stored at room temperature. Wrap any cut ends with clingfilm and store in an airtight container and it will stay fresh for up to 3 days.
Alternatively, it can be made in advance and frozen provided it is not iced. Simply defrost and proceed to add the icing, nuts and toasted coconut.
It is not advisable to freeze this cake if it has already been iced. Water icing does not hold up well once frozen and defrosted.
Trust me, this spiced bundt cake is gorgeous in the simplicity of the flavours already included. However, if you wanted to take things further, some dark chocolate chips, raisins or even dried cranberries, would be my top choice of additions.
More spiced cakes to admire
If you’ve had your fill of bundt cake for now, consider baking one of these impressive spice cakes next:
Have you made this bundt spice cake recipe? I hope you enjoyed it. Please consider leaving a recipe rating and/or comment to let me know how you got along. I always love hearing from readers.
Spiced Bundt Cake
For the Spice Blend (or use 3 ½ teaspoon pumpkin spice mix/ chai spice of your choice)
- 1 ½ teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- ¼ teaspoon Ground allspice
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Ground cloves
- ¼ teaspoon Ground mace
For the Sponge Cake
- 275 g Soft light brown sugar
- 150 g Butter (softened)
- 3 Eggs – large, free range
- 125 ml Soured cream
- 125 ml Pumpkin puree* (see notes)
- 275 g Plain (all purpose) flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 40 g Desiccated coconut
- 40 g Pecan nuts (chopped)
For the Maple Frosting
- 250 g Icing sugar (sifted)
- ½ teaspoon Ground cinnamon
- 2 teaspoon Maple syrup
- 8 teaspoon tsp water
- 1 tablespoon Desiccated coconut
- 2 tablespoon Pecan nuts (chopped)
- Preheat the oven 170ºC/325ºF/ GM3 and grease the baking tin
- Sift the flour, spices, salt, baking powder and baking soda into a bowl
- Combine the butter and sugar together in a large bowl with electric beaters for 3-4 minutes until fluffy and the colour begins to lighten
- Add the eggs, one at a time, beating well between addition. If the batter begins to split, mix in a spoonful of the flour before adding more egg
- Beat in the soured cream followed by the pumpkin puree
- On a medium speed, use the beaters to mix the flour into the wet ingredients
- Finally, fold through the dessicated coconut and the nuts until evenly distributed
- Carefully spoon the batter into the prepared tin (⅔ full) and bake for 30-40 minutes until lightly browned and a skewer comes out clean. (If, after 30 minutes, you are worried about the cake top burning, lay foil across the top)
- Once cooked, allow to rest for 2 minutes, then turn out of the tin and leave to cool on a wire rack
- Toast the dessicated coconut in a dry frying pan, turning and stirring constantly with a wooden spoon until golden all over. Allow to cool
- Sieve the icing sugar and ground cinnamon together in a small bowl
- Add the maple syrup and half the water. Mix well and keep adding more water in ½ teaspoon increments until a smooth icing with a fairly thick pouring consistency is attained. It should be runny enough to trickle down the side of the cake, but not thin enough to soak in
- Drizzle the icing over the cake in a zig-zig pattern. Repeat the zig-zigs, but in the opposite direction
- Finally, sprinkle the coconut and pecan nuts over the top
- Use 3 ½ teaspoon of your favourite pumpkin spice blend or chai spice blend instead of the spices listed above.
- Use canned pumpkin puree if you don’t have fresh to hand or use butternut squash puree or stewed apple sauce.
- It’s fine to use Greek yoghurt (full fat) instead of soured cream.
- I always grease my baking tin, even if it is brand new and nonstick. When using bundt tins I find cake release spray convenient and easy to use as it can get into tricky corners
- Bundt tins can vary in shape and size significantly. I used a baking tin with an outer circumference of approx 80cm/ 31″ (diameter 27cm/ 10″). If your tin is smaller than this, then the extra batter can be used to make sweet little cupcakes
- Never fill your tin more than ⅔ full – it is far better to repurpose the extra batter than have a cake rise up and spill over the baking tin in the oven
- Because bundt tins vary in size and shape, treat my baking times as a guide only. Your cake may need more/ less time to cook, depending on the tin used
- I strongly caution against opening your oven door too early during the baking process though. Aim for the first check at least 30 minutes into the bake and keep the opening and closing of the oven door to a minimum to reduce the risk of a part-baked cake deflating
- If your cake is taking longer to bake, and the top is beginning to brown too much, slide a piece of foil or parchment across the top to give a little protection while the middle of the cake finishes cooking in the oven
- Store at room temperature for up to 3 days (wrapped and in an airtight container). Alternatively, freeze before adding the icing