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Chai Spice Autumn Cakes with Nutmeg Glaze

4.5 based on 11 reviews
|
Prep 10 MINUTES
Cook 12 MINUTES
Servings 4 - 6 SERVINGS
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A fun mini dessert to share with friends and family! Create these adorable Chai Spice Autumn Cakes with an amazing Nutmeg Glaze using Nordic Ware’s Autumn Delights Pan.

Ingredients

  • Cake:
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • dash ground clove
  • dash ground pepper
  • dash salt
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 egg
  • Nutmeg Glaze:
  • 1/2 cup powdered sugar
  • 2 Tbsp melted butter
  • 1-2 Tbsp milk
  • 1/4 tsp freshly grated nutmeg

Directions

Preheat oven to 350 degrees F. Prepare Autumn Delights pan with baking spray. Combine flour, baking powder, baking soda, spices and salt. Set aside. In a separate bowl, combine milk, sugar, oil and vanilla. Add one egg and mix thoroughly. Add dry ingredients and combine. Evenly spoon batter into pan. Tap gently on counter to remove air bubbles. Bake for 12-15 min or until toothpick inserted into one of the center cakes comes out clean. Let cakes cool for 10 minutes before inverting onto a cooling rack.

For glaze, combine powdered sugar and melted butter in a medium bowl. Add nutmeg and stir in milk to desired consistency. Pour over cooled cakes

Read Recipe Reviews

    A great recipe, you can add diced apples and more spice too

    Soooo good! I made them with 1/4 t of baking soda and 1/4 t baking powder and 2/3 C of flour. They did not overflow but they did rise above the pan. Had I made the recipe as written they might have overflowed. That said, these are delicious!! The flavors are lovely. The ingredients for the glaze can be cut in half, but don’t skip the glaze. A keeper.

    I make this recipe about a dozen times every fall. We like to deliver them to the neighbors and my kids’ teachers. It is my absolute favorite recipe!

    Delish, I used spray for the pan. The tiny cakes had a glazed/shiny look. Very easy recipe to follow, had everything on hand. Used large glass measuring cups to mix. I placed the tiny cakes in foil cupcake holders, set them on a teaspoon of the icing. Very pretty.

    Using the listed ingredients and carefully following directions on my first 2 attempts resulted in too much overflow in the pan while baking. For my 3rd attempt, I increased the flour amount to 3/4 cup and decreased the baking soda and powder to 1/4 teaspoon of each. The cakelets were baked for 15 minutes and turned out of the pan beautifully. Very nice flavor, especially with the glaze. they stay fresh for several days, too.

    Hi! Thank you for your review and sharing your recipe updates. We will look into this and retest. Thanks!

    I think the recipe is flawed in the quantity of dry ingredients to wet. The resulting batter has more fluidity than typical pancake batter and flows up and all over the top of the pan while baking. The baking soda and powder flavor is also distinct with only 1/2 cup of flour. In my experience, the recipe needs to be reworked or edited due to undesirable results.

    Delicious, simple, and impressive looking. Comes together fast. The cake is delicious and the nutmeg glaze puts it over the top. I brushed the pans with butter and then floured them rather than using spray–they released beautifully.

    OH WOW!!! So delicious! I was worried I had messed up the batter somehow because it was so liquidy – but I filled my autumn cakelet pan and baked them anyway. So glad I did: They are amazing! And I haven’t even made the glaze to go on them yet (I overfilled the cavities – was worried the liquid wasn’t near the top enough to get turkey feathers and full acorn topping so I filled them to just 1/16″ under the edge of cavity design – it expanded over the top and into each other as it baked so definitely don’t need to fill so high next time. But bonus: I got to trim all that excess off before inverting pan to cooling rack and I’ve been snacking on the delicious cake while waiting for them to cool so I can glaze them)! Definitely making this recipe again (and again and again and again!!!).

    This is delicious! Keep in mind it makes 1 pan so you’re only getting a few mini cakes. Double or triple the recipe if you want enough for more than 4 people. It’s amazing – soft, fluffy and absolutely delish. The nutmeg glaze is a must! The cake soaks it up….oh yummm. It’s also not a make-ahead. It’s easy to assemble, easy and quick to bake but you need to eat it once you make it as the cake is very moist and it doesn’t last well. I will be making this over and over and over this season!

    Super easy and a hit with all. It is my go too fall dessert.

    First let me say, the flavor of this recipe is outstanding. Spicy and delicious and I will try it again just in case I mismeasured somehow, which I don’t think I did. Unfortunately, the batter overflowed the Autumn Delights pan and ran all over my oven. Make sure to place a baking sheet underneath. I assumed this recipe was developed for this pan and would fit. It also did not release cleanly. I got indistinct blobs rather than recognizable leaves and pumpkins. Make sure to prep the pan!

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Ingredients

Ingredients
  • Cake:
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • dash ground clove
  • dash ground pepper
  • dash salt
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 egg
  • Nutmeg Glaze:
  • 1/2 cup powdered sugar
  • 2 Tbsp melted butter
  • 1-2 Tbsp milk
  • 1/4 tsp freshly grated nutmeg

Directions

Directions

Preheat oven to 350 degrees F. Prepare Autumn Delights pan with baking spray. Combine flour, baking powder, baking soda, spices and salt. Set aside. In a separate bowl, combine milk, sugar, oil and vanilla. Add one egg and mix thoroughly. Add dry ingredients and combine. Evenly spoon batter into pan. Tap gently on counter to remove air bubbles. Bake for 12-15 min or until toothpick inserted into one of the center cakes comes out clean. Let cakes cool for 10 minutes before inverting onto a cooling rack.

For glaze, combine powdered sugar and melted butter in a medium bowl. Add nutmeg and stir in milk to desired consistency. Pour over cooled cakes

Read Recipe Reviews

    A great recipe, you can add diced apples and more spice too

    Soooo good! I made them with 1/4 t of baking soda and 1/4 t baking powder and 2/3 C of flour. They did not overflow but they did rise above the pan. Had I made the recipe as written they might have overflowed. That said, these are delicious!! The flavors are lovely. The ingredients for the glaze can be cut in half, but don’t skip the glaze. A keeper.

    I make this recipe about a dozen times every fall. We like to deliver them to the neighbors and my kids’ teachers. It is my absolute favorite recipe!

    Delish, I used spray for the pan. The tiny cakes had a glazed/shiny look. Very easy recipe to follow, had everything on hand. Used large glass measuring cups to mix. I placed the tiny cakes in foil cupcake holders, set them on a teaspoon of the icing. Very pretty.

    Using the listed ingredients and carefully following directions on my first 2 attempts resulted in too much overflow in the pan while baking. For my 3rd attempt, I increased the flour amount to 3/4 cup and decreased the baking soda and powder to 1/4 teaspoon of each. The cakelets were baked for 15 minutes and turned out of the pan beautifully. Very nice flavor, especially with the glaze. they stay fresh for several days, too.

    Hi! Thank you for your review and sharing your recipe updates. We will look into this and retest. Thanks!

    I think the recipe is flawed in the quantity of dry ingredients to wet. The resulting batter has more fluidity than typical pancake batter and flows up and all over the top of the pan while baking. The baking soda and powder flavor is also distinct with only 1/2 cup of flour. In my experience, the recipe needs to be reworked or edited due to undesirable results.

    Delicious, simple, and impressive looking. Comes together fast. The cake is delicious and the nutmeg glaze puts it over the top. I brushed the pans with butter and then floured them rather than using spray–they released beautifully.

    OH WOW!!! So delicious! I was worried I had messed up the batter somehow because it was so liquidy – but I filled my autumn cakelet pan and baked them anyway. So glad I did: They are amazing! And I haven’t even made the glaze to go on them yet (I overfilled the cavities – was worried the liquid wasn’t near the top enough to get turkey feathers and full acorn topping so I filled them to just 1/16″ under the edge of cavity design – it expanded over the top and into each other as it baked so definitely don’t need to fill so high next time. But bonus: I got to trim all that excess off before inverting pan to cooling rack and I’ve been snacking on the delicious cake while waiting for them to cool so I can glaze them)! Definitely making this recipe again (and again and again and again!!!).

    This is delicious! Keep in mind it makes 1 pan so you’re only getting a few mini cakes. Double or triple the recipe if you want enough for more than 4 people. It’s amazing – soft, fluffy and absolutely delish. The nutmeg glaze is a must! The cake soaks it up….oh yummm. It’s also not a make-ahead. It’s easy to assemble, easy and quick to bake but you need to eat it once you make it as the cake is very moist and it doesn’t last well. I will be making this over and over and over this season!

    Super easy and a hit with all. It is my go too fall dessert.

    First let me say, the flavor of this recipe is outstanding. Spicy and delicious and I will try it again just in case I mismeasured somehow, which I don’t think I did. Unfortunately, the batter overflowed the Autumn Delights pan and ran all over my oven. Make sure to place a baking sheet underneath. I assumed this recipe was developed for this pan and would fit. It also did not release cleanly. I got indistinct blobs rather than recognizable leaves and pumpkins. Make sure to prep the pan!

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Visit Autumn Delights Cakelet Pan

Autumn Delights Cakelet Pan

SEE PRODUCT

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