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***.
AUTUMN SPICE CAKE
Steps:
- Heat oven to 350 degrees 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.
Nutrition Facts : Calories 460 calories
AUTUMN SPICE CAKE WITH STICKY COCONUT-PECAN ICING
Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.
Provided by JAG0913
Categories Dessert
Time 2h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 27
Steps:
- TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
- Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
- Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
- Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
- Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
- Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
- TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
- Toast coconut on a baking sheet until quite dark, 10-12 minutes.
- Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
- Coarsely chop pecans; set aside with coconut.
- Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
- Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
- Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
- TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
- Serve and enjoy!
Nutrition Facts : Calories 616.2, Fat 34.4, SaturatedFat 19.1, Cholesterol 154.7, Sodium 282.2, Carbohydrate 73.8, Fiber 2.2, Sugar 54.9, Protein 6.2
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
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.
AUTUMN SPICE LAYER CAKE
This recipe was in the Bakefest 2005 recipe digest. I like spice cakes and thought I would give it a try. It makes a delicious cake but I think I'll try rum or maple syrup in place of lemon juice in the frosting and in the cake the next time I make it.
Provided by Myrna B.
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Stir oats with milk. Cover; let stand for 20 minutes.
- Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper.
- Stir flour with baking soda, cinnamon, allspice, ginger, nutmeg and salt. Reserve.
- Blend oat mixture with butter, brown sugar and granulated sugar, molasses, lemon juice and vanilla using an electric mixer. Beat in eggs, one at a time. Stir in flour mixture. Stir in raisins.
- Divide batter between the two cake pans and bake for 30 minutes or until skewer inserted in centres comes back clean. Cool in the pans on a rack.
- FROSTING: Beat butter with corn syrup until smooth. Blend in icing sugar. Beat in lemon juice until frosting is fluffy. Frost cake.
Nutrition Facts : Calories 646.3, Fat 29.5, SaturatedFat 18.1, Cholesterol 110.7, Sodium 487.4, Carbohydrate 93.6, Fiber 1.7, Sugar 64.8, Protein 5.7
AUTUMN SPICED BANANA CAKE
I buy bananas with the idea of eating them right away, but somehow I always end up with a couple that have ripened too much for my taste. I ran across a recipe for Spiced Prune cake in Food Everyday which I baked and it is delicious. So, as most of us cooks do, I decided to try a variation with, you guessed it, bananas! Many combinations of fruit & nuts would be fun to try, pears, pecans, etc....enjoy!
Provided by Leopard Apron
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a nonstick 12 cup Bundt pan with baking spray; set aside.
- In a large mixing bowl, mix together the flour, sugar, spices, salt & baking soda. In a separate mixing bowl, combine oil, buttermilk and eggs. Whisk together and add to flour mixture; mix just until combined. Add in chopped bananas and walnuts; stir gently to blend.
- Pour batter into prepared pan and bake until toothpick inserted into center comes out clean and cake has puuled away from edge of pan, about 55 minutes.
- Let rest in pan about 5 minutes. Invert cake onto a coolong rack and let cool completely.
- Place on a pretty cake plate Dust with confectioners' sugar, if desired. Serve with a dollop of whipped cream - Yummy!
Nutrition Facts : Calories 569.8, Fat 31.6, SaturatedFat 4.2, Cholesterol 64.4, Sodium 406.7, Carbohydrate 67.7, Fiber 2.3, Sugar 44.5, Protein 7.3
EASY AUTUMN PUMPKIN SPICE CAKE
Make and share this Easy Autumn Pumpkin Spice Cake recipe from Food.com.
Provided by hannahactually
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
- Beat on medium speed 4 minutes.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack.
- Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans.
- Store in refrigerator if not serving right away.
Nutrition Facts : Calories 173.2, Fat 9.2, SaturatedFat 1.4, Cholesterol 26.9, Sodium 208.7, Carbohydrate 21.3, Fiber 0.5, Sugar 13.3, Protein 2
AUTUMN SPICE POUND CAKE W/ POMEGRANATE GLAZE
Thank God for modern day supermarkets because I can make this cake year round! This combines some of my all-time favorites ( pumpkin, apple, and pomegranate), and is not too sweet but just perfect with a cup of coffee or tea.
Provided by kalamitykris
Categories Dessert
Time 1h25m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to Heat oven to 350 degrees.
- Grease and flour tube pan.
- Cream shortening and sugar thoroughly.
- Mix in eggs, pumpkin and juice.
- Blend in flour, soda, salt, baking powder, and cinnamon.
- Stir in apples.
- Pour into prepared tube pan.
- Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Allow to cool for 15 minutes then remove from pan to cool completely.
- After about an hour when cake is cooled, mix glaze and drizzle over cake.
Nutrition Facts : Calories 527.6, Fat 16.1, SaturatedFat 4.2, Cholesterol 74.4, Sodium 687.4, Carbohydrate 90.2, Fiber 1.8, Sugar 54.7, Protein 7.3
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