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
SPICE CAKE WITH CARAMELIZED PEARS AND MAPLE BUTTERCREAM
Provided by Gina Marie Miraglia Eriquez
Categories Cake Milk/Cream Mixer Egg Ginger Dessert Bake Thanksgiving Pear Spice Fall Family Reunion Cinnamon Potluck Maple Syrup Nutmeg Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 28
Steps:
- Make spice cake:
- Preheat oven to 350°F with rack in middle. Butter and flour cake pans.
- Whisk together flour, baking powder, salt, and spices in a large bowl. Stir together milk and vanilla in a small bowl.
- Beat butter and sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with milk mixture (begin and end with flour mixture) and mixing until just combined.
- Divide batter among pans, smoothing tops, then rap pans once or twice on counter to eliminate any air bubbles. Bake until pale golden and a wooden pick inserted into center of cakes comes out clean, 25 to 30 minutes. Cool in pans on racks 10 minutes. Run a thin knife around edge of pans, then invert cakes onto racks. Reinvert and cool completely.
- Caramelize pears:
- Peel and core pears, then coarsely chop.
- Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté pears, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Stir in sugar, lemon juice, and brandy and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes.
- Make buttercream:
- Beat egg whites with cream of tartar and salt using cleaned beaters at medium speed until they just hold soft peaks. Add maple sugar a little at a time, beating, then continue to beat until whites just hold stiff peaks.
- Boil maple syrup in a small heavy saucepan over medium heat, undisturbed, until it reaches soft-ball stage (238 to 242°F on candy thermometer), 3 to 7 minutes.
- With mixer at low speed, immediately pour hot syrup in a slow stream down side of bowl into egg whites, then beat at high speed, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue be fully cooled before proceeding.)
- At medium speed, add butter 1 tablespoon at a time, beating well after each addition. (If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together before beating is finished.)
- Assemble cake:
- Put 1 cake layer on a serving plate, then spread with 3/4 cup buttercream and top with half of pear filling. Top with second cake layer, 3/4 cup buttercream, and remaining pear filling. Top with remaining cake layer, then frost top and sides of cake with remaining buttercream.
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- Combine flour, salt, baking powder and spices in a bowl and set aside.In a stand mixer with the whisk attachment, combine butter, and sugar on medium speed, until light and fluffy.
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SPICE CAKE WITH MAPLE ROASTED PEARS - EASY RECIPE | BEST …
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- Pears. Preheat oven to 350°F. Line a jelly roll pan or 9 inch by 13 inch pan with parchment paper or non-stick foil. In a medium bowl, stir together the maple syrup, cinnamon and vanilla. Toss pears in maple mixture. Spread pears on the prepared pan so they are in a single layer and not piled on top of each other. Roast pears for 50-60 minutes, tossing them every 15-20 minutes. The pears are done when a fork can easily pierce through them. (For crunchier pears, roast for less time, approximately 30 minutes.) Allow to cool on pan. Once cooled to room temperature, strain pears from the juices, reserving the juices in a separate bowl. Pears can be prepared up to several days in advance. Store the pears and the juices in separate airtight containers in the refrigerator.
- Cake. Preheat oven to 350°F. Lightly grease three 8-inch round pans, line each with circles of parchment on the bottom and grease the top of the parchment. In a large bowl, whisk together all the dry ingredients through the dark brown sugar. Whisk in the oil, eggs and vanilla until combined. Whisk in milk and sour cream until combined. Pour into prepared pans and bake 23-27 minutes, until a toothpick inserted comes out clean and the sides are just starting to pull away from the pans. Cool completely in pans.
- Maple Cream Cheese Frosting. Using the paddle attachment of the mixer, beat the cream cheese and butter together for a minute or two until fully combined and the mixture is lightly aerated. Add the maple extract and the salt, beating until combined. Stop the mixer and pour in confectioner’s sugar. Start with the mixer on the lowest speed, raising it as the confectioner’s sugar gets incorporated into the mixture. Beat on high for a minute or two.
- Assembly. Slide a metal spatula or knife around the edges of each cake pan and remove the cakes from the pans. If necessary, carefully cut the tops of the the cakes off to even them out. With a pastry brush, brush on the tops and bottoms of each cake the reserved juices from the roasted pears. Fill a pastry bag with frosting and pipe a continuous ring on top of one of the cakes, completely covering the top. With a metal spatula, spread the frosting evenly over the top. Spoon no more than half of roasted pears onto the frosting. The pears should be spread to create one layer on top of the frosting and not be piled up on each other. Place another cake on top and repeat with the piping and pear layer. Place the last layer on top and frost the top and sides as desired.
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