Maple Cardamon Icing & Buttermilk Cake
- This Helen and Ethel approved cake with a spicy and sweet icing is sure to be the star of the party.
Ingredients
For the Cake
- 2 sticks unsalted butter, room temp
- 2 cup sugar
- 3 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 4 large eggs
For the Icing
- 1/2 cup Pure Maple Syrup, Grade A Amber Color, Rich Taste
- 1/4 coconut oil, warmed
- 1/4 tsp orange zest, grated
- 1 cup powdered sugar
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
Directions
- Preheat oven to 325F. In a mixer beat butter and sugar till light and fluffy, about 8 minutes.
- Coat the inside of a bundt pan with cooking spray with flour and set aside.
- In a separate bowl sift together flour, baking soda, baking powder and salt.
- Turn the mixer on medium and beat in the eggs one at a time. Add the vanilla extract.
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Turn the mixer to low and add in flour mixture alternating with buttermilk and ending with flour. Beat the batter on medium for 3 minutes.
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Pour the batter into the prepared pan, giving it a few taps on the counter to release any air bubbles. Bake for 70 minutes, rotating the cake at 35 minutes into baking.
- Remove cake when a toothpick inserted comes out clean. Allow to cook on wire rack for 15 minutes.
- Invert and release the cake from the pan. Plate the cake and drizzle the icing.
- Mix the maple syrup, coconut and orange zest till combined.
- Sift in sugar, cinnamon and cardamom.
