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Step 1
Preheat the oven to 350 degrees F. Spray a 9-cup Bundt pan with baking spray, being sure to get all crevices. Set aside.
Step 2
In a medium bowl, mix the cake flour, baking powder, spices and salt together and set aside.
Step 3
In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. (Beat on high approximately 3-5 minutes to break down the sugar crystals.)
Step 4
Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs one at time, incorporating after each addition. Add vanilla and mix until incorporated.
Step 5
Scrape the bowl again. Turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Turn off the mixer.
Step 6
Pour the batter into the prepared pan. Bake on the middle rack, undisturbed for 45 minutes.
Step 7
Check the cake by inserting a skewer near the center. If it comes out clean, take the cake out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.
Step 8
Allow the cakes to cool 10 minutes in the pan. Then carefully flip the cake out on a cooling rack to cool completely.
Step 9
Beat cream cheese in medium bowl with an electric hand mixer until creamy.
Step 10
Beat in powdered sugar and maple syrup. Stir in vanilla extract and 2 tablespoons of milk. Add more milk until desired consistency is reached and glaze can be drizzled easily with a spoon.
Step 11
Drizzle glaze over top of completely cooled cake with a spoon and allow to run down sides. Slice and enjoy!