Spiced Snacking Cake
Honestly, you have my full permission to consider this spiced snacking cake a breakfast cake. With less than a cup of sugar, eggs, and a comforting blend of warm spices—cinnamon, cardamom, nutmeg, and cloves—it’s the perfect way to wake up. All kidding aside, if you simply love fall flavors in your kitchen or if you love a pumpkin spice cake without the pumpkin, this cake is for you. Hope you enjoy!
Ingredients for this Spiced Snacking Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
3/4 cup brown sugar (light or dark)
2 eggs (room temperature)
2 teaspoons vanilla extract
1 cup buttermilk (room temperature)
Spice Blend:
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon cloves
1/2 teaspoon nutmeg
How to Make this Spiced Snacking Cake
Preheat the oven to 350°F (175°C) and grease and flour your pan (either a 6-cup bundt or an 8-inch round). In a small bowl, whisk together the flour, baking powder, and salt, and the spice blend then set aside. In a large mixing bowl, whisk the brown sugar and eggs until smooth and slightly thickened, then stir in the spice blend. Add the oil and vanilla extract, mixing until fully combined. Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently by hand until just combined—avoid overmixing. Pour the batter into the prepared pan. For a bundt pan, bake for 35–40 minutes; for an 8-inch round, bake for 28–30 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Once cooled, combine the powdered sugar and cornstarch, then sift the mixture over the cake for a light dusting.
Baker’s Notes
Store in airtight container on counter or in fridge. You can freeze these in an airtight container for up to 3 months. Best enjoyed at room temperature.
If using homemade buttermilk, squeeze ½ lemon used for zesting into milk and set aside to curdle.
For dusting on top of the cake mix 1 tablespoon each of powdered sugar & cornstarch and sift gently over cake.
Equipment
I love using this bundt pan for snacking cakes!.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
