Spiced Bundt Cake with Broiled Almond-Coconut Topping
A moist, aromatic spice cake featuring warm cinnamon and nutmeg, made tender with Greek yogurt and topped with a golden broiled mixture of almonds, coconut, and brown sugar. The cake bakes to perfection in a bundt pan, then gets finished under the broiler for a caramelized, crunchy topping that contrasts beautifully with the soft crumb. Perfect for fall gatherings, holiday desserts, or anytime you want a comforting cake with sophisticated flavors. The broiled topping sets this version apart from traditional spice cakes, creating an irresistible textural contrast.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 ½ cups sugar
- 3 eggs
- 1 cup Greek yogurt, extra-thick
- ½ cup light brown sugar, packed
- 1 tablespoon butter, melted
- ½ cup toasted almond, choppedchopped pecans1:1nutty
similar crunch and flavor
- ¼ cup sweetened coconutunsweetened coconut1:1coconut
reduce sweetness slightly
- ¼ cup milk
- ½ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 330 degrees F
- 2
Butter and flour a 10 inch bundt pan
- 3
Combine flour, baking powder, soda, cinnamon, nutmeg and salt
- 4
Cream butter with sugar until light and fluffy for at least 6 minutes
- 5
Add eggs and beat until smooth
- 6
Add flour mixture alternately with yogurt, beating until smooth
- 7
Pour batter into prepared pan
- 8
Bake about 1 hour, or until tester comes out with a few moist crumbs
- 9
Preheat broiler
- 10
Combine brown sugar, melted butter, almonds, coconut, milk and vanilla
- 11
Spoon mixture over top of cake
- 12
Place under broiler 3 inches from heat source until lightly browned, watching very carefully
Tips
Watch the broiled topping very carefully as it can burn quickly once it starts browning
Cream the butter and sugar for the full 6 minutes to ensure a light, fluffy texture
Let the cake cool slightly before adding the topping so it doesn't melt the mixture
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Cake base can be made 1 day ahead; add topping just before serving
Serve at room temperature, cut into slices with a sharp knife
Common Mistakes
Don't skip the full 6 minutes of creaming to avoid dense texture
Watch broiler constantly to avoid burning the topping
Don't add topping to hot cake or it will melt
Substitutions
similar crunch and flavor
reduce sweetness slightly
FAQ
Can I make this without the broiled topping?
Yes, the spice cake is delicious on its own. You could dust with powdered sugar or serve with whipped cream instead.
What if I don't have a bundt pan?
Use a 9x13 inch pan and reduce baking time to 35-45 minutes. The topping will cover more surface area.
How long will this cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The topping stays crispy for 1-2 days.