AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.2/5)
Provided by PineyCook
Number Of Ingredients 22
Steps:
- Cake: Preheat oven to 350°F. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. Wrap cake strips around pan if you have them (for a more level cake). Set pans aside. In a mixing bowl 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 (I recommend a paddle attachment that constantly scrapes bowl, otherwise stop mixer throughout entire mixing process and scrape down sides and bottom of bowl). 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 two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 to 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 (this will also help deflate those domes a little if you didn't use cake strips). Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired. Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth. Mix in powdered sugar and vanilla and mix until well blended (at this point I like to freeze the frosting in 5 minute increments, then mix again with stand mixer, then freeze another 5 and more as needed until it's a stiffer yet creamy consistency).
APPLE SPICE CAKE WITH CREAM CHEESE ICING
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
- In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
- Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
- Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
- Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
- Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.
AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING
This is one of my all time favorite fall cakes! It's perfectly moist and brimming with lots of those sweet autumn spices. It has a tender crumb and so much flavor in every bite. No one can resist a slice!
Provided by Jaclyn
Categories Dessert
Time 2h50m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
- Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
- In a mixing bowl 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 (occasionally stop and scrape bowl throughout mixing process).
- 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 two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
- Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
- Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
- For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
- Mix in powdered sugar and vanilla and mix until well blended***.
MAMA'S SPICE CAKE
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. -Nancy Duty, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 482 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 353mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
FUJI APPLE SPICE CAKE WITH CREAM CHEESE FROSTING
Provided by Dorie Greenspan
Categories Cake Mixer Egg Dessert Bake High Fiber Cream Cheese Apple Pecan Spice Fall Cinnamon Potluck Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.
- Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and stoer at room temperature.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
- Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.
AUTUMN SPICE CAKE
Found this recipe on line and hope to try it as an alternate dessert option for Thanksgiving this year.
Provided by The Finicky Chef
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F; line two 9-inch cake pans with parchment paper and lightly butter.
- Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.
- Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl.
- Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
- Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting (if desired).
Nutrition Facts : Calories 351.6, Fat 20.2, SaturatedFat 7.4, Cholesterol 69, Sodium 212.5, Carbohydrate 39.6, Fiber 0.7, Sugar 27, Protein 4.1
AUTUMN CHEESECAKE
This is a delicious Apple Cheesecake that I usually make in the fall.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
- In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
- In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
- Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 30.3 g, Cholesterol 82.2 mg, Fat 23.4 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 11.4 g, Sodium 165.5 mg, Sugar 23.9 g
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
This is so easy to make! It uses a cake mix so there is very little measuring and the results are amazingly moist and delicious! The recipe calls for mayonaise, but don't be afraid! It has no effect on the flavor... Enjoy!
Provided by kelycarter_
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- To Make the Cake:.
- Preheat oven to 350°F
- Grease 13x9-inch baking pan; set aside.
- Beat cake mix, pumpkin, mayonaise and eggs in large bowl with electric mixer on medium speed until well blended.
- Pour into prepared pan.
- Bake 32 to 35 minute or until wooden toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- To make the Frosting:.
- Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
- Gradually add sugar, beating after each addition until well blended.
- Spread over cooled cake.
- Cut into pieces to serve.
- Store any leftovers in refrigerator.
Nutrition Facts : Calories 6472.1, Fat 290.9, SaturatedFat 113.8, Cholesterol 1071.4, Sodium 6255.8, Carbohydrate 925.4, Fiber 10.8, Sugar 705, Protein 66.3
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