Jump To Recipe

Maple spice pound cake is akin to a soft and cozy pullover sweater – it’s humble and unassuming, yet you can never go wrong with a plush spice cake topped with sublime swirls of maple frosting.

Maple Spice Pound Cake
If time allows, bake the cake a day ahead of serving. The flavors of warming fall spices and dark amber maple syrup only get better with time. Incredibly simple and satisfying, this is one delightful fall cake you’ll reach for again and again, just like that sweater.

Maple Spice Pound Cake

Print
Maple Spice Pound Cake

Maple Spice Pound Cake

  • Author: Laura | Tutti Dolci
  • Yield: 1 loaf, 12 slices

Ingredients

Cake

  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/4 cup dark amber maple syrup
  • 1 large egg, at room temperature
  • 1 tsp maple extract
  • 1/4 cup plain fat-free yogurt, at room temperature
  • 2/3 cup low-fat buttermilk, at room temperature

Maple Frosting

  • 1 Tbsp unsalted butter, melted
  • 2 Tbsp dark amber maple syrup
  • 1/8 tsp salt
  • 1 cup powdered sugar, sifted
  • 1 Tbsp milk
  • 1/2 tsp maple extract

Instructions

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges. Whisk together flour, cinnamon, allspice, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and maple syrup in a large mixer bowl at medium speed until light and fluffy; beat in egg and maple extract. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  2. Pour batter into prepared pan; smooth top with an offset spatula and tap pan sharply to remove air bubbles. Bake for 50 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes before using the parchment overhang to lift cake from pan; cool completely on wire rack.
  3. For the frosting, whisk together melted butter, maple syrup, and salt in a small bowl. Whisk in powdered sugar, milk, and maple extract until smooth. Use an offset spatula to spread frosting over cooled cake. Let set before serving.

Nutrition

  • Calories: 225
  • Carbohydrates: 42

Keywords: Maple

Maple Spice Pound Cake

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You

YOUR WEEKLY DESSERT FIX IS JUST ONE CLICK AWAY

 

Leave a Reply

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

*
*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

27 comments

  1. Mmmm…look at all those delicious spices in this cake! Fall is in the air for sure with this maple spice pound cake. I like how you described it as “plush” – and that maple frosting, LOVE! 😉

  2. Gorgeous loaf! It’s strange – I simultaneously can’t wait for spring and warmer weather to arrive here in Australia but am a little bit envious of all your autumnal recipes, with those warm spices and maple syrup, the apples and pumpkin infused recipes of others and all this talk of cozy days! Love that this loaf is actually reasonably healthy too, as far as cakes go, with that maple syrup, yogurt and buttermilk <3

  3. Just made your cake–it was delicious. A nice blend of spices and not too sweet. The icing was a perfect addition. I will be making this one again soon. Thanks for the recipe.

  4. I will make this cake as soon as possible because I know from the ingredients that it will be moist and …wonderful.
    Looking forward to reading more of your recipes.
    Regards from Australia,
    Angela

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY