Spice Bundt Cake with Butterscotch Topping

This is a classic, old-fashioned spice bundt cake filled with warming spices and topped with homemade butterscotch sauce! Dark brown sugar adds rich notes of caramel that complement the spices perfectly and unsweetened applesauce ensures a moist cake. Serve slices warm with extra butterscotch topping for the coziest fall dessert!

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If you’re looking for a nostalgic fall cake recipe with rich spices, this homemade spice bundt cake is for you. Just like my apple cider bundt cake, each slice is pure comfort on a plate.

Baked until fragrant and golden, the cake is filled with the flavors of cinnamon, ginger, allspice, cloves, and nutmeg. Feel free to use your favorite blend of fall spices here – some grated fresh ginger would also be delicious.

Rich butterscotch sauce and chopped pecans make an irresistible topping. If you’d like to pair the cake with something creamy, add a dollop of homemade whipped cream or a scoop of vanilla ice cream.

How to Make Spice Bundt Cake

Combine all-purpose flour, baking powder, baking soda, spices, and salt in a large glass bowl. Whisk dry ingredients well to combine.

Beat room temperature butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.

Beat in oil and vanilla extract until incorporated. Add eggs and egg yolk one at a time and beat until combined.

With mixer on low speed, add dry ingredients in 3 additions, alternating with applesauce (begin and end with flour mixture).

Gently fold in shredded apple with a spatula.

Spoon batter into prepared bundt pan and smooth the top with a spatula. Bake cake for 42 to 44 minutes, until golden. Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.

Once cool, drizzle the cake with butterscotch sauce and sprinkle with chopped pecans.

More fall cake ideas:

• Apple Cider Bundt Cake
• Brown Butter Pumpkin Spice Cakes
• Apple Praline Bundt Cake
• Cranberry White Chocolate Cakes

Cozy Moist Spice Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 35 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 13 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

This is a classic, old-fashioned spice bundt cake filled with warming spices and topped with homemade butterscotch sauce! Dark brown sugar adds rich notes of caramel that complement the spices perfectly and unsweetened applesauce ensures a moist cake.

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Ingredients

Cake

• 2 1/2 cups (350 g) all-purpose flour
• 1 tsp (5 g) baking powder
• 1/4 tsp baking soda
• 1 Tbsp (6 g) ground cinnamon
• 2 tsp (4 g) ground ginger
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 3/4 tsp salt
• 3/4 cup (168 g) unsalted butter, at room temperature
• 1 cup (200 g) dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (75 g) neutral baking oil
• 2 tsp (8 g) vanilla extract
• 2 large eggs (100 g), at room temperature
• 1 large egg yolk (18 g), at room temperature
• 1 cup (240 g) unsweetened applesauce
• 1 cup (120 g) shredded apple

Topping

• homemade butterscotch sauce
• chopped pecans

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Instructions

1. Preheat oven to 350°F.
2. Make cake: Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until soft and creamy, about 2 minutes. Beat in oil and vanilla until incorporated. Add eggs and egg yolk one a time and beat until combined. With mixer on low speed, add flour mixture in 3 additions, alternating with apple sauce (being and end with flour mixture). Batter will be thick – gently fold in shredded apple.
3. Spray a 10-cup bundt pan with baking spray with flour (or generously butter and flour the pan). Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
4. Bake bundt cake for 42 to 44 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
5. Drizzle butterscotch topping over cake and sprinkle with chopped pecans. If desired, serve cake with additional butterscotch sauce.
6. Store leftover spice cake in an airtight container at room temperature.

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