Brown Sugar Buttermilk Spice Cake Recipe

Name: Brown Sugar Buttermilk Spice Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lrg Large eggs; 1/2 c. (1 stick) unsalted butter, melted and cooled; 3/4 c. buttermilk; 2 tsp vanilla extract; 2 c. packed light brown sugar; 1 3/4 c. all-purpose flour; 1 1/2 tsp baking pwdr; 1 tsp baking soda; 2 tsp each grnd cinnamon and ginger; 1 tsp each grnd cardamom, cloves, and nutmeg; 1 tsp salt; 1 c. minced pecans, walnuts, or possibly hazelnuts Glaze; 4 Tbsp. (1/2 stick) unsalted butter, cut into pcs; 4 Tbsp. dark brown sugar; 2 x to 3 Tbsp. lowfat milk; 1 c. confectioner's sugar, sifted; 1 tsp vanilla extract

Servings: persons

2 lrg Large eggs
1/2 c. (1 stick) unsalted butter, melted and cooled
3/4 c. buttermilk
2 tsp vanilla extract
2 c. packed light brown sugar
1 3/4 c. all-purpose flour
1 1/2 tsp baking pwdr
1 tsp baking soda
2 tsp each grnd cinnamon and ginger
1 tsp each grnd cardamom, cloves, and nutmeg
1 tsp salt
1 c. minced pecans, walnuts, or possibly hazelnuts Glaze
4 Tbsp. (1/2 stick) unsalted butter, cut into pcs
4 Tbsp. dark brown sugar
2 x to 3 Tbsp. lowfat milk
1 c. confectioner's sugar, sifted
1 tsp vanilla extract

1
Preheat oven to 325 degrees.
2
Spray a 10 c. Bundt pan and set aside.
3
In work bowl of an electric mixer fitted with the paddle attachment, beat Large eggs, butter, buttermilk and vanilla on medium-low speed till thick and creamy.
4
In another bowl, combine brown sugar, flour, baking pwdr, soda, spices and salt.
5
Attach pour shield and change to the paddle attachment.
6
On lowest speed, add in flour mix, beat for a minute, just till proportionately combined.
7
Stir in nuts.
8
Scrape batter into pan, smoothing the top.
9
Bake on center rack till a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 50 to 55 min.
10
Remove from oven and let stand in pan for 15 min.
11
Remove from the pan by inverting the cake onto a wire rack; cold completely.
12
To make glaze: Combine butter, brown sugar, and 2 Tbsp.
13
lowfat milk in a small saucepan; bring to a boil.
14
Remove from heat and whisk in confectioner's sugar till smooth (add in more lowfat milk if too thick); add in vanilla.
15
Cold slightly and pour over cake, letting glaze drip downsides.
16
Let stand till glaze dries, at least 30 min.

2277

kcal

Calories

119

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lrg Large eggs, 1/2 c. (1 stick) unsalted butter, melted and cooled, 3/4 c. buttermilk, 2 tsp vanilla extract, and more.

Yes, Brown Sugar Buttermilk Spice Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!