A Spicy Cake for Autumn And Winter
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This recipe has been a great success over at Cooking Classy! It has received plenty of wonderful comments from readers – let’s take a look at what they’ve had to say about it:
I’ve never had spice cake. How is that possible? Clearly I need to change that asap. Such a gorgeous cake with the sprinkles and pecans.
My son requested spice cake for his birthday and this is the recipe I chose. Delicious! Very moist and flavorful and the family loved it. Will definitely make it again. May try it as cupcakes next time.
Ingredients
2 1/4 cups (318g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cloves
1 3/4 cups (370g) packed light-brown sugar
3/4 cup (175ml) vegetable oil (I used LouAna)
3/4 cup (185g) unsweetened applesauce
4 large eggs
2 tsp vanilla extract
1 cup (240 ml) buttermilk
1 cup chopped pecans (optional)
Cream Cheese Frosting
12 oz cream cheese, nearly at room temperature (I used Philadelphia)
1/2 cup unsalted butter (4 oz), nearly at room temperature (I used Land O’Lakes)
3 1/2 cups (440g) powdered sugar
1/2 tsp vanilla extract
Instructions:
For the cake:
Preheat oven to 350 degrees. Spray two 9-inch round baking pans with cooking spray, then lightly dust with flour and shake out excess. Set aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain. Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined. Mix in eggs and vanilla. Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
Divide mixture evenly among the baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 – 32 minutes. Allow to cool several minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool. Cool completely. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
For the frosting:
Cream butter and cream cheese until smooth. Mix in powdered sugar and vanilla and mix until well blended. You can freeze the frosting in 5 minute increments, then mix again, then freeze another 5 and more as needed until it’s a stiffer yet creamy consistency.
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Quick tip: You can use the same recipe to make cupcakes! Remember to adjust the baking time accordingly.
Thanks to Cooking Classy for this delicious autumn spice cake recipe.