Spanish Spice Cake
A moist, flavorful spice cake featuring warm cinnamon and brown sugar, perfect for cozy gatherings or as a delightful dessert for spice lovers.
Ingredients
Instructions
- In a large bowl, mix the flour, brown sugar, salt, cinnamon, sugar, and oil.
- Remove 3/4 cup of the crumbly mixture to use as topping.
- Add the baking powder, baking soda, egg, and milk to the remaining mixture and stir until combined.
- Pour the batter into a greased 13 x 9-inch cake pan.
- Sprinkle the reserved crumb mixture evenly over the top of the batter.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half the oil with unsweetened applesauce. You can also use whole wheat flour for a healthier twist. If you prefer a spicier cake, add a pinch of nutmeg or ginger. Beat the egg and milk separately before adding to ensure a smoother batter. Remember that the batter should be thick, so avoid over-mixing.
Serving Suggestions
This Spanish Spice Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a cozy afternoon treat. For a festive touch, sprinkle powdered sugar on top before serving. Consider pairing it with Candied Strawberries for a refreshing contrast.
Storage & Reheating
Allow the cake to cool completely before storing. Place leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm slices in the microwave for about 15-20 seconds or enjoy them cold for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Spice Cake contains roughly 668 calories, with 2g protein, 42g carbohydrates, and 56g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 859mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar for this recipe?
Yes, you can substitute granulated sugar for brown sugar, but keep in mind that it will alter the flavor slightly. If you prefer a less sweet cake, reduce the total amount of sugar by a quarter. Coconut sugar is another great alternative that adds a unique flavor.
What can I do if my cake is too dry?
If your cake turns out dry, make sure you’re measuring your flour correctly by using the spoon-and-level method. Adding a simple syrup or a glaze can help moisten it. Alternatively, serve it with a side of Elyse'S Aloha Cream to add moisture and flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just be sure to store it properly. To keep it fresh, wrap it tightly in plastic wrap and store it at room temperature. You can also freeze the cake for up to three months; just let it thaw before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).