Spice Bundt Cake With Salted Caramel Glaze Recipe (2024)

Ingredients

Spice Bundt Cake Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt (I use sea salt)
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon allspice
• ¼ teaspoon ground cloves
• 1 ¾ cups dark brown sugar (can use light also)
• ¾ cup unsalted butter, melted
• ¾ cup unsweetened applesauce
• 4 large eggs (preferably room temperature)
• 1 tablespoon vanilla extract
• 1 cup buttermilk

Salted Caramel Glaze Ingredients

• 4 tablespoons of unsalted butter, cut into small cubes
• ½ cup packed dark brown sugar (can use light brown sugar but it won't taste quite as caramel-y)
• ⅓ cup heavy cream, or heavy whipping cream
• ½ teaspoon sea salt
• ¾ - 1 cup powdered (confectioner's) sugar, sifted (make sure you sift before starting)
• Additional sea salt (optional)

Instructions

Spice Bundt Cake Recipe

1. Preheat the oven to 350°F and grease your bundt pan. I like to use a baking spray that has flour in it.
2. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves until thoroughly combined. Set aside.
3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add brown sugar breaking apart any large clumps.
4. Add in butter and applesauce and beat until well combined. Scrape down the sides of the bowl with a spatula.
5. Add in the eggs and vanilla all together and mix until well combined. Scrape down the bowl again if needed.
6. While mixing on low, add in half of the flour/spice mixture until well combined. Then add in all of the buttermilk and mix again.
7. Lastly, add in the last half of the flour mixture until well combined. Make sure to give one last stir with a spatula to make sure you don't have any flour pockets at the bottom of the bowl.
8. Pour the cake batter into your greased bundt cake pan and bake in the preheated oven for 40 minutes to 1 hour, depending on your oven and the size of the bundt pan used. You should be able to stick a toothpick or knife into the cake and have it come out clean to know it's done.
9. Once the cake is done, allow it to cool for about 10 minutes in the pan on a cooling rack. After 10 minutes, run a knife around the edges of the cake if needed and invert the cake onto the cooling rack to finish cooling completely. You won't want to make the glaze until the cake has thoroughly cooled. You can also cover and store the cake in the refrigerator overnight before glazing.

Salted Caramel Glaze Recipe

1. Please note that this glaze firms up rather quickly so be prepared to make it and pour over the cake immediately.
2. In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the brown sugar, salt, and cream until thoroughly combined. Bring the mixture to a rolling boil and then let it boil for about 1 minute without stirring.
3. Remove from heat and whisk in powdered sugar until you reach your desired consistency. The more sugar you add, the thicker the glaze will be. I started with ¾ cup and ended up using the whole cup.
4. Once the sugar is thoroughly incorporated into a smooth glaze, immediately pour or spoon the glaze over the cake.
5. Sprinkle a small amount of sea salt over the glaze while it's still warm, if desired.
6. Let the glaze cool for at least 30 minutes before serving. Store leftovers tightly wrapped in the fridge for up to one week.