Spiced Snacking Cake
This easy snacking cake has all of the warming fall spices you love, without the pumpkin. Perfect for a single layer cake or a 6 cup bundt cake.
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup oil
- ¾ cup brown sugar light or dark
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
Spice Blend
- 1 ½ teaspoons cinnamon
- ¾ teaspoon ginger
- ½ teaspoon cardamom
- ¼ teaspoon cloves
- ½ teaspoon nutmeg
Dusting
- 1 teaspoon powdered sugar
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your pan (6-cup bundt or 8-inch round).
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together brown sugar and eggs until smooth and slightly thickened.
- Stir in the spice blend.
- Add oil and vanilla extract, mixing until fully combined.
- Add the dry ingredients to the bowl in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently by hand until just combined—do not overmix.
- Pour batter into the prepared pan.
- Bundt pan: bake 35–40 minutes, until a toothpick comes out clean.
- 8-inch round pan: bake 28–30 minutes, until a toothpick comes out clean.
- Let cake cool in the pan for 10 minutes before turning out onto a wire rack.
- For dusting, combine powdered sugar and cornstarch, then sift over cooled cake.
Notes
Skip the store-bought buttermilk & just squeeze a lemon into 1 Cup of milk!