For the Spiced Bundt Cake
- 2 1/2 cups (338 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine grain sea salt
- 1/2 cup (100 grams) white sugar
- 1 cup (200 grams) light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground dried ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1 1/4 cups buttermilk
- 4 large eggs
- 2/3 cup neutral flavored oil (canola, vegetable, avocado, etc.)
- 2 teaspoons vanilla extract
For the Maple Cream Cheese Frosting
- 8 oz. block full fat cream cheese
- 6 tablespoons salted butter
- 5–6 tablespoons real maple syrup
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
For the Caramel Drizzle
- 1/2 cup sugar
- 2 tablespoons water
- 3 tablespoons butter, cubed
- 1/4 cup whipping cream
- Pinch of salt
- 1 teaspoon vanilla extract
Begin by buttering or greasing a bundt cake pan, then add some flour. Tap and turn the pan until all of the surfaces are covered in a fine layer of flour.
Preheat the oven to 325F, and place a rack in the center of the oven.
In a large mixing bowl, whisk together the 2 1/2 cups flour, 1 cup brown sugar, 1/2 cup white sugar, 1 tablespoon baking powder, 1 teaspoon salt, and spices. Make sure the spices are evenly distributed through the flour.
In a large liquid measuring cup, combine the 1 1/4 cups buttermilk, 2/3 cup oil, 4 eggs, and teaspoon of vanilla. Beat with a fork until the eggs are dispersed.
Add the wet ingredients to the dry and stir with a rubber spatula until there are no streaks of flour in the batter. Don’t over mix, since this can develop the gluten strands and make your cake less soft and tender.
Pour the batter into the prepared bundt pan, smoothing it out into an even layer.
Place the cake in the oven on the center rack. Bake it for 1 hour to 1 hour 15 minutes. Check the cake at 1 hour but inserting a toothpick or knife into the center. If it comes out with batter or gooey crumbs, return it to the oven for another 5-10 minutes, or until your probe comes out clean.
Remove the cake from the oven and let it sit in the pan for another 10 minutes. Turn it out onto a cooling rack and allow it to cool completely.
In a bowl, let an 8 oz. block of cream cheese and 6 tablespoons of salted butter soften and come to room temperature. When they are soft, add the zest of an orange and use a hand mixer to beat them for a few minutes until they’re light and fluffy.
Add in 5-6 tablespoons of maple syrup, 2 teaspoons vanilla extract, and 2 tablespoons of orange juice to the mixture and stir until completely mixed.
Place 1/2 cup (100 grams) of sugar in a saucepan. Add 2 tablespoons of water and place the pan over medium heat, stirring occasionally until the sugar has dissolved completely.
Once the sugar is all dissolved do NOT stir the caramel again. This will cause the sugar to granulate and will make the caramel gritty. Instead, hold the pan with a hot mitt and swirl occasionally. Use a wet pastry brush to knock any sugar that has collected on the edges back down into the pot.
While the caramel is cooking, cut 3 tablespoons of salted butter into cubes, and measure out 1/4 cup of whipping cream. Have salt and vanilla extract ready.
Let the sugar continue to cook, swirling occasionally, until the sugar has darken to a deep amber color. If you have a candy thermometer, you want it to reach between 320 and 350.
When the sugar has finished cooking, remove it from the heat. Be very careful at this point as the sugar is VERY hot and can easily burn you with even the slightest touch.
Add the butter cubes and whisk into the pot until melted. It will make the mixture foam and bubble, but keep stirring. Next, drizzle in the whipping cream, while still whisking, until the mixture is cohesive.
Stir in a teaspoon of vanilla extract and 1/4 teaspoon fine salt. Whisk until they are mixed in completely. Your caramel is now ready, but will still be very thin and runny while hot.
Place the caramel in a glass jar, put the lid on it, and refrigerate until it’s chilled thoroughly and thickened.
Frosting and Decorating the Spiced Bundt Cake
Spread a bit of cream cheese frosting on the bottom of the cake–this prevents it from sliding around on the cake plate. Place the cake on the center of the plate.
Spoon the cream cheese frosting over the dome of the bundt, allowing it to slowly move down the sides. Next, use a spoon to drizzle caramel over it. Serve the cake immediately immediately.
Serve the cake immediately after decorating, along with any extra frosting or caramel. Everyone can add as much as they like of either to their slice of cake.
Store any leftover cake in an airtight container in the refrigerator.