spice bundt cake with cinnamon glaze

A spontaneous trip to the local kitchen supply store led me to impulsively purchase a bundt pan. Although I considered testing out the pan immediately, I waited a full 24 hours before whipping up this spice bundt cake with cinnamon glaze. The new pan is wonderful, and my mind is already full of ideas for future variations – expect a cranberry-orange bundt soon! As for this divine cake, my only regret is not making it a day earlier. The spices come through nicely, and a warm slice savored by the fire takes the chill out of a cold evening.

Spice Bundt Cake with Cinnamon Glaze
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cardamom
1/4 tsp ginger
1/4 tsp nutmeg
pinch of cloves
3/4 cup sugar
1/4 cup unsalted butter, softened
1 tsp vanilla extract
4 large eggs
1 cup low-fat buttermilk
1 cup plus 2 Tbsp unsweetened applesauce

Cinnamon Glaze
1/2 cup powdered sugar
1/2 tsp cinnamon
1 tsp vanilla extract
2 1/2 tsp water

Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray. Whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, cardamom, ginger, nutmeg, and cloves in a medium bowl.

Beat sugar, butter, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs one at a time, beating well after each. Combine buttermilk and applesauce in a small bowl. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add applesauce mixture, then finish with remaining flour mixture.

Pour batter in prepared pan and smooth top. Bake 38 to 40 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

To make glaze, sift powdered sugar and cinnamon together in a small bowl. Whisk in vanilla and water until smooth. Set rack with cake over a piece of wax paper and drizzle with glaze. Let glaze set before serving. Store leftovers in an airtight container at room temperature up to 3 days.

Yield – 16 servings (serving size: 1 slice)
Calories – 209
Carbs – 37

Subscribe for email posts and never miss a new recipe!


  1. says

    I cannot wait to make this as soon as the weather begins to cool — totally my kind of dessert. I saw this photograph at the top of your page and totally knew what it was when I was looking through your recipe index.

  2. says

    I made this last night (and blogged it too). What a fantastic recipe! Thank you so much. It was delicious and comforting and made the kitchen smell lovely. I will be making this again for guests, it was perfect. The cake itself is warm and comforting with all those spices inside it, and the glaze, which I usually forego when I’m baking, was actually the perfect way to cap it off.

    I used whole wheat white flour ’cause that was what I had, and increased some of the spices.

    • Tutti Dolci says

      Hi Laurie, thanks so much for your comment! So glad you tried the bundt cake and loved it – it’s one of my favorites and so perfect for the season! :)

Leave a Reply

Your email address will not be published. Required fields are marked *