Buttermilk Spice Cake With Pear Compote And Creme Fraiche Food

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.

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING

Steps:

• In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
• I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
• (never measured amounts).
• Add buttermilk, brown sugar, and shortening.
• Beat for two minutes.
• Add eggs, and beat another and final two minutes.
• Spread batter into two greased and floured 9 inch round cake pans.
• Bake 350 degrees for 30 minutes, until tester shows done.
• Cool and remove to wire rack for perfect cooling.
• Penuche Frosting:.
• In saucepan melt the half cup butter and stir in the one cup brown sugar.
• Cook until dissolved and boil for two minutes.
• Remove from heat and add the quarter cup evaporated milk.
• Return to heat and return to boiling point stirring constantly.
• Remove from heat.
• Cool to lukewarm.
• Beat in 1 3/4 to 2 cups powdered icing sugar.
• If its too thick add in a few tablespoons more milk little at a time.
• If its too thin add in more icing powder a little at a time.
• When to your desired spreading consistency, fill and frost cake.

BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM

Steps:

• For pear compote:
• Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cake:
• Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
• Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
• Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
• Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

BUTTERMILK SPICE CAKE

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.

KIM'S BUTTERMILK SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
• Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
• For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.

CHAI BUTTERMILK SPICE CAKE

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.

BUTTERMILK SPICE CAKE

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.

BUTTERMILK SPICE CAKE WITH PEAR COMPOTE AND CREME FRAICHE

Steps:

• For pear compote:.
• Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
• For buttermilk spice cake:.
• Preheat oven to 350°F Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
• Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
• Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.