Spice Cake and a New Bundt Pan

spice bundt cake
I’ve been sitting here, trying to think of a way to explain to you why I adore spice cake.

I’ve come up with about 25 different adjectives, but the truth doesn’t have anything to do with flowery language. The truth is pretty darn simple. I love spice cake because I can get away with eating it for breakfast.

Cake for breakfast. It’s my dream. Which is why I adore my grandmother’s sour cream coffee cake in muffin form – anything in a muffin tin qualifies as breakfast, right?

As I mentioned back when I shared that coffee cake muffin recipe with you all, for many years my kitchen has been lacking a bundt cake pan. I have more bakeware than any woman should reasonably own. In fact, Jeff had to build me an extra set of shelves in the basement to hold my mini doughnut pan, my Madeleine pan, my candy molds, my petit-fours kit, my mini tart pans… you get the idea. But for some reason, I never got around to buying the basic bundt pan.

I was at my aunt’s house for dinner a couple weeks ago, and after we were so thoroughly stuffed with brisket and potatoes we thought we would never eat again, she brought out two of the prettiest bundt cakes I had ever seen. Yes, two. She’s like that. At her table, I have never been served less than two desserts, and usually more.

Her cakes were beautiful, with their pretty fluted edges. And after one taste, I realized that the shape was not just for show – all those ridges (all that extra surface area) make for plenty of extra buttery crisp bits. I love that buttery crisp cake edge!

I oohed and ahhed over those cakes, bemoaning my lack of bundt pan, whining to my cousin even as I devoured a mega slice of each.

And a week later, when UPS delivered a beautiful bundt cake pan to my door, I was baffled for only about two seconds. My cousin is so thoughtful – and had been so shocked that my over-stocked kitchen could be lacking such a necessary staple – that she turned to Amazon that very night.

So I made spice cake. And I’m loving all those buttery crisp edges and intense flavors this morning with my cup of tea. This cake is wonderfully moist and lovely on its own, but also fantastic with some barely sweetened whipped cream. And if, like me, you save a slice for breakfast, a smear of cream cheese is pretty great too.

spice cake

Spice Cake
(adapted from this Spiced Applesauce Cake recipe)

3 cups sifted flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 1/2 sticks unsalted butter, at room temperature
1 2/3 cups brown sugar
2 eggs
2 1/4 cups applesauce
powdered sugar

Preheat the oven to 350 degrees. Grease a bundt pan. Stir together the flour, baking soda, cinnamon, salt, ginger, allspice, and nutmeg. In a separate bowl, beat the butter and brown sugar together until very fluffy. Add the eggs, one at a time and beat well. Then stir in half of the flour mixture, all of the applesauce, and then the remaining flour mixture. The batter will be a bit stiff. Spread it into the bundt pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool before removing from the pan.

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Published in: on March 10, 2013 at 11:15 am  Comments (8)  
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8 CommentsLeave a comment

  1. I love spice cake for lots of reasons too, but I’ve never had it for breakfast – which now seems like a huge oversight and huge mistake! This cake is beautiful, thanks for the recipe.

  2. I love the design of your new bundt pan! How exciting, and what a fantastic gift. :-) I love spice cake too – except for one a non-cooking friend made me that was dry as can be with great chunks of cooked sweet potato in it – seriously, they were as big as golf balls! Shudder. :-)

    • Krista you are too funny! That cake sounds terrible. But seriously, how can anything with sweet potato end up dry? Weird!

  3. I love plumped raisins in this recipe and chopped walnuts, too. Somehow plumped raisins stay incorporated better and, of course they are much better moist than dry.

  4. I love this type of Bundt cake pan a lot & it looks very appetizing too! A must make! Yummy!

  5. I’m pretty sure I could always eat cake for breakfast :) But definitely agree that it’s much easier to rationalize with the fruit and spices lol. Looks delish.

  6. I love spice cake too! It has applesauce in it, so why not for breakfast? Sounds delicious, and I love your bundt pan. :)

  7. What a great post Katie! I love your new bundt pan and that cake and that recipe would be a very good reason to look forward to breakfast.

    chow! Devaki @ weavethousandflavors


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