Sunday, November 22, 2015

Fall spice cake with cream cheese frosting

This fall spice cake is perfect for autumn-with cinnamon, nutmeg, ginger, allspice and cloves, it is sure to wake up your tastebuds. You'll want to eat the cream cheese frosting on its own!
Those of you who have been reading my blog for a while know that my college roommate is 2 days older than me. We have made it a tradition to celebrate our birthdays together every year. Fortunately, we have been able to celebrate almost every year together since graduating college. I think there were maybe 1 or 2 years where we haven't be able to make our schedules work.

This year, we were joined by our college suitemate, who was also in town for a work function. It's neat to know that I've known this ladies for over half my life. I'm lucky that we've stayed in touch and have remained good friends.


My former roommate made an elaborate brunch for us the next morning and asked if I would be willing to make something sweet. Although I wasn't sure if I would have the time to bake something that week, I made some time and even got Addie to help out.

I had forgotten that my roommate's nephew was coming to brunch  - he has several food allergies so I would feel awful if he wasn't able to eat the cake. Thankfully, the ingredients in this cake were suitable for him (minus the sprinkles) so he was able to enjoy our birthday cake after all. I got a lot of compliments on the cake and let my friends take some slices home with them. They all loved the fall spices and especially the frosting, and I have to agree with them 100%.

All in all, I had a fantastic weekend, and I hope to hang out with my friends again soon. I'll have to bake another cake for them the next time we see other!

Fall spice cake with cream cheese frosting
Cake
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 and 3/4 cups light-brown sugar, packed
  • 3/4 cup vegetable oil
  • 3/4 cup unsweetened applesauce
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
Frosting
  • 12 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 3 and 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
Directions
Bake the cake: Preheat your oven to 350 degrees F. Generously grease two 9" round baking pans and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the brown sugar, vegetable oil and applesauce on medium speed until well combined. Add the eggs and vanilla.

Turn the mixer to low and alternately add the flour and buttermilk in 2 additions, beginning with the flour.

Evenly divide the batter into your two prepared pans and bake in your preheated oven for 28-32 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese and butter together on medium speed until smooth. Turn the mixer to low and slowly add in the powdered sugar and vanilla. If the frosting is too runny, add more powdered sugar. If it is too stiff, add a splash (about 1/2 teaspoon) of milk until you achieve your desired consistency.

Assemble the cake: Place one cake layer, cut side up, on a cake plate or platter. Add about 1/4 cup of frosting on top and spread with a spatula. Place the next layer, cut side down, on top. Frost the tops and sides with a thin layer of frosting and refrigerate. This is called creating a crumb coat. Once the frosting sets up, frost the cake with a thicker layer of cream cheese frosting and decorate as desired.

Cake should be stored in an airtight container in the refrigerator and will keep for several days.

Yield: One 9" cake; about 10-12 servings

Source: Cooking Classy

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