Spice Bundt Cake with Maple Glaze Frosting

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I like spice cake. The warm spices of cinnamon, nutmeg and ginger have this rustic comforting soft delicious taste. And it’s a cake I like anytime of the year and not just the Fall time. And if you’re looking for a good piece of sweetness to go with coffee this is the cake. A piece is good anytime of the day too. I made this cake with un-sweeten applesauce for the flavor and to provide moistness. If you make the cake with buttermilk it will also give the cake the moistness and tenderness as well





  • Servings: 4-6
  • Difficulty: Intermediate
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Spice Bundt Cake with Maple Glaze Frosting


  • 3 cups of Flour
  • 1 ½ Tbsp Baking Powder
  • 1 Tbsp Cornstarch 
  • 2 Tbsp Cinnamon
  • 1 ½ tsp Ginger
  • ½ tsp Nutmeg
  • ½ tsp Salt
  • ¾ cup unsalted Butter
  • 1 ½ cup Sugar
  • ½ cup Brown Sugar
  • 4 Eggs, room temperature 
  • ½ cup oil
  • 2 tsp Vanilla
  • 1 2/3 cups Applesauce (or substitute with Buttermilk)
  • 1/3  cup Sour Cream



  • 1 ½ cups Powdered Sugar
  • 3 oz of Cream Cheese
  • ½ tsp Vanilla
  • 3 Tbsp Butter, room temperature
  • 2 Tbsp good Maple Syrup 



  • Preheat the oven to 350 degrees.  Prep Bundt pan by greasing the pan, making sure to grease in the ridges and then lightly flour.
  • Whisk together the flour, baking powder, spices, cornstarch and salt until combined.
  • In a mixer, with the flat paddle, cream the butter until smooth.  Add in the sugar and brown sugar and mix until well combined.  Add eggs, beating one at a time til combined before adding in the next egg.
  • In a bowl, stir together the applesauce and sour cream (or buttermilk), oil and vanilla until completely mixed.
  • In the bowl with the butter and sugar, alternate adding in the flour and applesauce mixture, 1/3 each, mixing until just combined, after each one and ending with flour.   Be sure not to over mix the batter.
  • Pour into the prepared bundt pan.  Using a spatula to even out the batter,  Gently tap the pan on the counter to ‘pop’ out any air bubbles.  Bake in preheated oven for 
  • 45 – 55 minutes.  Check at 45 minutes.  If the middle of the cake looks soft then bake for another 5 minutes.   After 5 minutes, check with a toothpick or sharp knife and if clean take the cake out of the oven.  Let the cake rest for about 15 minutes before using a knife to loosen the cake around the sides and edges.  Continue to cool for another 30 minutes before removing the cake.
  • For the glaze.  In a bowl, mix together the cream cheese and butter till combined.  Add in the powdered sugar and mix until smooth.  Add in the vanilla and maple syrup and stir until smooth.  Adjust for the consistency desired by adding in more powdered sugar and/or butter or milk.  Drizzle over the cool cake.

Enjoy ☺