Amy Roloff Making Spice Bundt Cake with Maple Glaze Frosting
I like spice cake. The warm spices of cinnamon, nutmeg and ginger have this rustic comforting soft delicious taste. And it’s a cake I like anytime of the year and not just the Fall time. And if you’re looking for a good piece of sweetness to go with coffee this is the cake. A piece is good anytime of the day too.
I made this cake with un-sweeten applesauce for the flavor and to provide moistness. If you make the cake with buttermilk it will also give the cake the moistness and tenderness as well
Instructions:
3 cups of Flour
1 ½ Tbsp Baking Powder
1 Tbsp Cornstarch
2 Tbsp Cinnamon
1 ½ tsp Ginger
½ tsp Nutmeg
½ tsp Salt
¾ cup unsalted Butter
1 ½ cup Sugar
½ cup Brown Sugar
4 Eggs, room temperature
½ cup oil
2 tsp Vanilla
1 2/3 cups Applesauce (or substitute with Buttermilk)
1/3 cup Sour Cream
Glaze:
* 1 ½ cups Powdered Sugar
* 3 oz of Cream Cheese
* ½ tsp Vanilla
* 3 Tbsp Butter, room temperature
* 2 Tbsp good Maple Syrup
Directions:
* Preheat the oven to 350 degrees. Prep Bundt pan by greasing the pan, making sure to grease in the ridges and then lightly flour.
* Whisk together the flour, baking powder, spices, cornstarch and salt until combined.
* In a mixer, with the flat paddle, cream the butter until smooth. Add in the sugar and brown sugar and mix until well combined. Add eggs, beating one at a time till combined before adding in the next egg.
* In a bowl, stir together the applesauce and sour cream (or buttermilk), oil and vanilla until completely mixed.
* In the bowl with the butter and sugar, alternate adding in the flour and applesauce mixture, 1/3 each, mixing until just combined, after each one and ending with flour. Be sure not to over mix the batter.
* Pour into the prepared bundt pan. Using a spatula to even out the batter, Gently tap the pan on the counter to ‘pop’ out any air bubbles. Bake in preheated oven for
45 – 55 minutes. Check at 45 minutes. If the middle of the cake looks soft then bake for another 5 minutes. After 5 minutes, check with a toothpick or sharp knife and if clean take the cake out of the oven. Let the cake rest for about 15 minutes before using a knife to loosen the cake around the sides and edges. Continue to cool for another 30 minutes before removing the cake.
* For the glaze. In a bowl, mix together the cream cheese and butter till combined. Add in the powdered sugar and mix until smooth. Add in the vanilla and maple syrup and stir until smooth. Adjust for the consistency desired by adding in more powdered sugar and/or butter or milk. Drizzle over the cool cake.
Enjoy.
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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Maple Persimmon Upside Down Cake | Food52 + Wolf Gourmet
This maple persimmon upside down cake is like your favorite spice cake meets the caramelized, fruity goodness of a tarte tatin—it's a go-to you'll be dreaming about long after the persimmons are gone. READ MORE ►►
We've partnered with Wolf Gourmet, makers of helpful appliances like their countertop oven, to highlight crowd-pleasing winter recipes for entertaining and beyond. MORE FROM WOLF GOURMET ►►
INGREDIENTS (Serves 8-10):
Persimmon Upside-Down Cake
8 tablespoons unsalted butter
1 cup plus 2 tablespoons real maple syrup (grade B if you can get it, but grade A is fine as long as it's the real thing)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg at room temperature
1 large egg yolk at room temperature
2/3 cup buttermilk
1/2 cup finely chopped roasted pecans
2-3 ripe fuyu persimmons, cut into slices parallel to the equator, about 1/4-inch thick
Maple Cream
1 cup heavy whipping cream, well-chilled
2 tablespoons real maple syrup, well-chilled
1/8 teaspoon ground cinnamon
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Brown Sugar Spice Cake Recipe
Nothing says autumn more than a delicious and moist spice cake. The deep flavor of the brown sugar spice cake goes so well with the richness of the caramel glaze which isn't your normal topping for a spice cake, and that's what makes this the perfect fall cake.
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