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Maple Cardamom Icing & Buttermilk Cake

recipe-maplecardamonicingbuttermilkcake-1
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recipe-maplecardamonicingbuttermilkcake-1

Ingredients

For the Cake

  • 2 sticks unsalted butter, room temp
  • 2 C. sugar
  • 3 C. all purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 4 large eggs
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. buttermilk

For the Icing

  • ½ C. Maple Grove Farms® Pure Maple Syrup, Grade A Amber Color, Rich Taste
  • ¼ Crisco® Refined Organic Coconut Oil, warmed
  • ¼ tsp. orange zest, grated
  • 1 C. powdered sugar
  • ¼ tsp. cardamom
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 325° F. In a mixer beat butter and sugar till light and fluffy, about 8 minutes.
  2. Coat the inside of a bundt pan using a cooking spray with flour, like Baker’s Joy® Non-Stick Baking Spray. Set aside.
  3. In a separate bowl sift together flour, baking soda, baking powder and salt.
  4. Turn the mixer on medium and beat in the eggs one at a time. Add the vanilla extract.
  5. 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.
  6. 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.
  7. Remove cake when a toothpick inserted comes out clean. Allow to cook on wire rack for 15 minutes.
  8. Invert and release the cake from the pan. Plate the cake and drizzle the icing.
  9. Mix the maple syrup, coconut oil and orange zest till combined.
  10. Sift in sugar, cardamom and cinnamon.

Maple Cardamom Icing & Buttermilk Cake

recipe-maplecardamonicingbuttermilkcake-1

Ingredients

For the Cake

  • 2 sticks unsalted butter, room temp
  • 2 C. sugar
  • 3 C. all purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 4 large eggs
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. buttermilk

For the Icing

  • ½ C. Maple Grove Farms® Pure Maple Syrup, Grade A Amber Color, Rich Taste
  • ¼ Crisco® Refined Organic Coconut Oil, warmed
  • ¼ tsp. orange zest, grated
  • 1 C. powdered sugar
  • ¼ tsp. cardamom
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 325° F. In a mixer beat butter and sugar till light and fluffy, about 8 minutes.
  2. Coat the inside of a bundt pan using a cooking spray with flour, like Baker’s Joy® Non-Stick Baking Spray. Set aside.
  3. In a separate bowl sift together flour, baking soda, baking powder and salt.
  4. Turn the mixer on medium and beat in the eggs one at a time. Add the vanilla extract.
  5. 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.
  6. 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.
  7. Remove cake when a toothpick inserted comes out clean. Allow to cook on wire rack for 15 minutes.
  8. Invert and release the cake from the pan. Plate the cake and drizzle the icing.
  9. Mix the maple syrup, coconut oil and orange zest till combined.
  10. Sift in sugar, cardamom and cinnamon.

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