CHAI BUTTERMILK SPICE CAKE
Make and share this Chai Buttermilk Spice Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
- Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
- Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
- Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
- Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 248.7, Fat 8.7, SaturatedFat 3.1, Cholesterol 10.2, Sodium 194.1, Carbohydrate 39.8, Fiber 0.7, Sugar 19.7, Protein 3.3
BUTTERMILK SPICE CAKE
Nicky Thelen, Tilden Ne very old recipe; very nice spice cake. You may need a sauce for this cake and I think recipe #450163 is the one that goes with it; it is wicked good.
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cream shortening and brown sugar. I would do 1/4 cup shortening and 1/4 cup butter.
- Add eggs.
- Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice together.
- Add wet and dry ingredients alternately.
- Stir in raisins and walnuts.
- Place batter in lightly greased and floured pan.
- Bake at 350 degrees Fahrenheit for 25 minutes in a 13x9 pan. I think this cake would do better in a smaller, taller cake pan but you would have to bake it longer. Bundt pan takes 45 minutes or thereabouts.
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
MOM'S CITRUS BUTTERMILK CAKE
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,
Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
SPICED CHAI BUNDT CAKE
I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.
Provided by Donna Hay
Categories Cake Tea Dessert Bake Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
- Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.
BUTTERMILK SPICE CAKE
This divine dessert features a rich toasted-pecan filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour two 9-inch round pans.
- Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves and cinnamon in large bowl. Beat in brown sugar, butter and buttermilk on medium speed, scraping bowl occasionally. Add eggs. Beat an additional 2 minutes, scraping bowl frequently. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers with Toasted Pecan Filling. Frost side and top of cake with Whipped Cream Frosting.
Nutrition Facts : Calories 670, Carbohydrate 97 g, Cholesterol 120 mg, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 490 mg
MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
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