MISE EN PLACE

CAKE:

  • 1 C unsalted butter, room temp (2 sticks)
  • 2 C light brown sugar, lightly packed
  • 4 large eggs, room temp
  • 2 2/3 C all-purpose flour
  • 1 tsp Kosher salt
  • 1 tsp baking soda
  • 1/4 C Dutch processed cocoa powder
  • 2 T Fire Spice | Quatre Épices packet
  • 3/4 C buttermilk, room temp
  • 1/2 C sour cream, room temp
  • 1 tsp vanilla extract
  • Zest of 1 orange, grated

SPICED BUTTER ICING:

  • Remaining Fire Spice | Quatre Épices packet
  • 3 C powdered sugar, packed
  • Pinch of Kosher salt
  • 1/2 C unsalted butter, melted (1 stick)
  • 1/4 C maple syrup, hot
  • Juice of 1 orange

Prep Time: 30 min
Bake Time: 1 hr
Serves: 12 – 16

HOW – TO

CAKE:

  • Preheat oven to 350° F and grease a 10” bundt pan.
  • In a bowl, sift together flour, salt, baking soda, cocoa powder and 2 T of Fire Spice | Quatre Épices packet.
  • In another bowl, whisk buttermilk, sour cream, vanilla and orange zest.
  • In a stand mixer with paddle attachment (or with an electric hand mixer), beat butter and brown sugar on medium until light and fluffy, about 3 min.
  • Turn off mixer and scrape down the sides of bowl. Add eggs one at a time, incorporating completely between each addition, scraping bowl as needed.
  • With mixer on low, mix 1/3 of dry ingredients, then mix in 1/2 of wet ingredients. Repeat with 1/2 of remaining flour mixture and remaining wet ingredients, mixing to combine.
  • Add remaining dry ingredients until almost fully combined. Finish mixing by hand.
  • Spoon batter into pan, smoothing top. Bake 40-45 min or until a toothpick comes out clean.
  • Cool cake for 10 min in pan, then turn out onto rack. Cool COMPLETELY before icing.

SPICED BUTTER ICING:

  • Whisk together powdered sugar, remaining Fire Spice | Quatre Épices packet and salt. Whisk in butter and maple syrup. Add orange juice and whisk until smooth. Slowly, pour glaze over cake.