Fall Spice Cake


Serves 10 – 12

2 sticks (1 cup) unsalted margarine or butter, softened
2 cups granulated sugar
1/2 cup light brown sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
6 large eggs, at room temperature
1 cup Tofutti sour cream or dairy sour cream

Maple-Cinnamon Glaze:
1 cup confectioners’ sugar
3 tablespoons pure maple syrup
Pinch cinnamon

For the spice cake: Preheat the oven to 350 degrees F. Grease the inside of a 10-inch Bundt pan.

Cream the margarine/butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.

Sift together the flour, baking soda, cinnamon, cloves and nutmeg.

Add the eggs to the creamed margarine, one at a time, beating after each addition. Add the Tofutti sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible, but be careful not to overbeat the batter.

Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.

For the maple glaze: In a medium bowl, stir together the confectioners’ sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Drizzle the glaze decoratively over the cake. Serve the cake warm or room temperature.

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