Spiced Bundt Cake

5 from 12 votes

This spiced bundt cake is perfect for autumn and winter. It has seasonal spice, sweet pumpkin, chewy coconut & an amazing cinnamon and maple icing. This is one delectable bundt spice cake.

Prep Time30

Cook Time40

Total Time1 10

Course: Baking

Cuisine: American

Servings:

Calories: 445kcal

Author: Jane Coupland

Ingredients

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)

Instructions

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

To Decorate

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

Notes

Substitutions

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.

Tips

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

Nutrition