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Whole Wheat Spice Cake with Butterscotch Icing

Whole Wheat Spice Cake with Butterscotch Icing

Sugar and spice and everything nice, that’s what the holidays are made of, especially when it comes to holiday baking.  Whole Wheat Spice Cake with Butterscotch Icing is filled with the warm flavors of cinnamon, ginger, allspice and nutmeg, and is topped with a rich butterscotch icing that adds the perfect finishing touch.  And because this cake is made with Hodgson Mill Whole Wheat Pastry Flour, you can count each bite towards your daily intake of whole grains – a nutritious and delicious bonus. 

Begin by whisking the flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and sea salt together in a medium-size bowl.  Set aside. 

Next, cream the butter, sugar and brown sugar with an electric mixer in a large bowl.  Add the eggs one at a time, beating well after each addition.  Set aside.

In a small bowl, combine the applesauce, buttermilk, and vanilla.  Set aside.

With the mixer on low speed, add the dry ingredients to the butter mixture in thirds, alternating with the applesauce mixture, beating until combined.  Do not overmix.

Pour the batter into a 10-inch Bundt pan that has been well coated with nonstick cooking spray.  Spread the batter evenly in the pan and then bake in a 350°F oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Keep the cake in the pan for 5 minutes and then invert onto a wire rack.  Remove the pan and cool completely. 

While the cake is cooling, prepare the frosting by melting the butter in a medium saucepan over medium heat.  Add the brown sugar, stirring until it has dissolved, about 2 to 3 minutes.  Remove from the heat and add the cream and bourbon, whisking until smooth. Set the pan aside to cool for 10 minutes, stirring occasionally. 

Next, add the powdered sugar, salt, and vanilla, whisking until the icing is smooth and creamy. 

Immediately drizzle the icing over the top of the cooled cake, allowing it to drip down the sides and into the center.  People will be scraping up every last drop of this icing - it’s so good!

Store the cake in an airtight container at room temperature for up to four days. 

Whole Wheat Spice Cake with Butterscotch Icing is an easy cake that’s moist, flavorful and full of holiday spice as well as plenty of healthy whole grains.  And, just wait until you taste the butterscotch icing – it’s lick the plate good.  So tie on an apron and play some holiday music, it’s baking season and Whole Wheat Spice Cake with Butterscotch Icing is on the menu.  Enjoy! 


Ingredients

  • 2 cups + 3 Tbsp. Hodgson Mill Whole Wheat Pastry Flour
  • 1 Tbsp. unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 3 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 2 tsp vanilla extract
  • 4 Tbsp. unsalted butter
  • 1/3 cup brown sugar packed
  • 1/4 cup heavy cream
  • 3 tsp bourbon optional
  • 1 1/2 cups powdered sugar
  • Pinch of salt
  • 1 tsp vanilla extract

Instructions

Whisk the flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and sea salt together in a medium-size bowl.  Set aside.   


Cream the butter, sugar and brown sugar with an electric mixer in a large bowl.  


Add the eggs one at a time, beating well after each addition.  Set aside. 


In a small bowl, combine the applesauce, buttermilk, and vanilla.  Set aside.  


With the mixer on low speed, add the dry ingredients to the butter mixture in thirds, alternating with the applesauce mixture, beating until combined.  Do not overmix.  Pour the batter into a 10-inch Bundt pan that has been well coated with nonstick cooking spray.  Spread the batter evenly in the pan and then bake in a 350°F oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Keep the cake in the pan for 5 minutes and then invert onto a wire rack Remove the pan and cool completely.   


While the cake is cooling, prepare the frosting by melting the butter in a medium saucepan over medium heat.  Add the brown sugar, stirring until it has dissolved, about 2 to 3 minutes.  Add the cream and whisk until smooth.  Set the pan aside to cool for 10 minutes, stirring occasionally.  Next, add the powdered sugar, salt, and vanilla, whisking until the icing is smooth and creamy.  Immediately drizzle the icing over the top of the cooled cake, allowing it to drip down the sides and into the center.   


Store the cake in an airtight container at room temperature for up to four days.  


Serves 10 


Original recipe by Holly 


You can find Whole Wheat Spice Cake with Butterscotch Icing and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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