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Recipe Detail Page
Marbled Buttermilk Spice Cake with Maple Icing
Spring 2014
Delicate spices permeate this light marble cake. A maple cream-cheese icing adds a complementary richness.
Makes one 10-inch (25-cm) Bundt cake
CAKE BATTER
Melted butter and all-purpose flour
for preparing the pan
3 cups (750 mL) sifted cake flour
1½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1½ tsp (7 mL) cinnamon
½ tsp (2 mL) nutmeg
¼ tsp (1 mL) cloves
¼ tsp (1 mL) cardamom
1 tsp (5 mL) cocoa powder
1 tsp (5 mL) instant espresso powder
1 tsp (5 mL) finely grated fresh ginger
2 tbsp (30 mL) molasses
¾ cup (175 mL) unsalted butter, at room temperature
1 cup (250 mL) light brown sugar, lightly packed
1 cup (250 mL) sugar
3 eggs, at room temperature
1 tsp (5 mL) vanilla extract
1½ cups (375 mL) buttermilk, at room temperature
MAPLE ICING
2 tbsp (30 mL) unsalted butter, at room temperature
2 tbsp (30 mL) cream cheese, at room temperature
¼ cup (60 mL) icing sugar
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) milk
Demerara sugar, to sprinkle over top
1 Preheat oven to 350°F (180°C).
2 Brush inside of a 10-inch (25-cm) Bundt pan with a thin layer of melted butter. Dust with all-purpose flour, invert pan and tap out excess flour.
3 Combine sifted cake flour, baking soda and salt and set aside.
4 In a small bowl, combine cinnamon, nutmeg, cloves, cardamom, cocoa powder, instant espresso powder, ginger and molasses and set aside.
5 Cream butter in an electric mixer using the paddle attachment. Add both sugars and beat for about 5 minutes until pale and fluffy, stopping to scrape the bowl once or twice.
6 Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix to combine.
7 On low speed, add flour mixture alternately with buttermilk, beginning and ending with the flour and beating just until smooth.
8 Transfer half the batter to another bowl and add molasses mixture to remaining batter. Stir to combine.
9 Place half of plain batter in pan, then top with spiced batter. Repeat layering with remaining batter, creating 4 layers in all.
10 Run a knife through the batter once to create a marbled effect.
11 Bake for 45 minutes or until a cake tester comes out clean and the cake springs back when lightly pressed in the centre.
12 Allow to cool for 20 minutes, then invert onto a cooling rack.
13 Once the cake has cooled completely, beat together the butter, cream cheese and icing sugar until smooth. Add maple syrup and milk and beat to combine.
14 Pour icing over cake, allowing it to drip down the sides.
15 Just before serving, sprinkle coarse demerara sugar over top.
Makes one 10-inch (25-cm) Bundt cake
