As I was searching for the perfect fall cake, chef James Brockman shared his original recipe; now my family knows exactly what to expect whenever they smell that delicious allspice aroma. I love the dynamic shape of the bundt pan we used, but you can also enlist a 9" x 13" pan. Just drizzle the cinnamon icing over the top of the cake after it's cooled—it makes such a beautiful dripping design. For an extra special treat, pop a slice into your toaster!
step 1Preheat oven to 350 degrees F.
step 2In a bowl place the flour, baking powder, baking soda, nutmeg, 1 teaspoon of cinnamon, ginger, ground cloves, allspice, and ½ teaspoon of salt, and whisk with a wire whisk until combined.
step 3In another bowl beat the butter and the brown sugar together with an electric mixer until light and fluffy.
step 4Add the eggs one at a time until just combined.
step 5Mix in 1/2 of the dry ingredients mixture until just combined.
step 6Beat in the milk and the vinegar until just combined.
step 7Beat in the remaining dry mixture until just combined.
step 8Spray a bundt pan with nonstick cooking spray. Then pour the batter in and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
step 9Turn cake out onto wire rack and let cool.
step 10Combine the ingredients of the icing (see listing above): powdered sugar, butter, cinnamon, hot milk, maple syrup, and salt. With an electric mixer beat all ingredients together until smooth.
step 11Pour over top of cake and let drizzle down the sides. Let sit for 15 minutes before serving.
written by:
Diane, SC Johnson home care expert