Crunchy Topped Spice Cake Food

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

CRISPY-CRUSTED APPLE CAKE

Steps:

• Cream sugar and eggs until thick and pale; sift flour and baking powder together; add flour mixture to creamed mixture in batches, beating until smooth between additions.
• Pour into greased 9x13 baking dish; place apple slices on top of batter in one layer, overlapping them a bit; drizzle butter over apples.
• Stir dark brown sugar and cinnamon together and distribute it evenly over the top of the apples.
• Bake at 350°, 45 minutes or until cake tester comes out clean.

SPICE CAKE WITH COFFEE-TOFFEE CRUNCH

Steps:

• CAKE:.
• Preheat oven to 350°F
• Butter and flour three 8-in. round cake pans.
• In a large bowl with a mixer on medium-high speed (use the blade or rotary beater if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes.
• Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl as necessary & beat in molasses.
• In another bowl, whisk flour, baking powder, ginger, cinnamon, salt, and cloves, if using.
• Stir (or beat at low speed) a third of the flour mixture into butter mixture.
• Stir in half the milk just until blended.
• Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down sides of bowl as necessary.
• Scrape batter equally into prepared pans and spread level.
• Bake cakes until a wooden skewer inserted in the center of a layer comes out clean, 25 to 30 minutes.
• Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans.
• Cool completely before assembling.
• FROSTING:.
• In a large bowl, beat butter with a mixer on low speed until light and fluffy.
• Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary.
• Beat in powdered sugar, lemon juice, and molasses, then increase speed to medium-high and beat until no lumps remain.
• COFFEE-TOFFEE CRUNCH:.
• Butter a 12X17" rimmed baking pan.
• Measure out vanilla and set aside.
• In a 2-3 quart saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso(or Cuban)powder until butter is melted and you no longer see any crystals.
• Increase heat to high and boil, stirring occasionally, until mixture reaches 300ºF on a candy thermometer, 4-5 minutes.
• Quickly remove from heat and carefully stir in vanilla (MIXTURE WILL BUBBLE UP) BE CAREFUL, IT IS NOT WORTH BURNING YOURSELF!
• Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.
• Flex pan to release toffee.
• If using for topping cake, finely chop enough to make 1 1/4 cups.
• Break remaining toffee into small chunks and reserve for garnish. Store in airtight contained at room temperature for up to 1 week.
• ASSEMBLY OF THE CAKE:.
• Cut 4 strips of waxed paper or parchment paper, each about 4 by 12 in., and arrange them in a square over edges of a serving platter.
• With a serrated knife, carefully slice cake layers in half horizontally.
• Place first split layer, cut side down, on serving platter (adjust parchment paper so that edges of platter are covered).
• Spread layer with about 1/2 cup frosting.
• Sprinkle with about 1/4 cup chopped toffee.
• Repeat frosting and sprinkling with next 4 split layers.
• Top with remaining split layer, but don't frost or sprinkle with toffee.
• Brush away crumbs around sides and base of cake.
• Spoon 1 cup frosting into a small bowl and stir in milk until smooth.
• Spread a thin layer of frosting over top and sides of cake to seal in crumbs.
• Refrigerate cake until coating is set, about 1 hour.
• Spread remaining frosting over top and sides of cake, then remove strips of paper.
• If not serving within a few hours, cover and refrigerate for up to 1 day,
• Shortly before serving, garnish top of cake with toffee chunks.

CRUNCH-TOPPED APPLE-SPICE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; sprinkle with flour.
• In large bowl, pour boiling water over apples. Add remaining ingredients except nuts and brown sugar. Beat with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In small bowl, mix nuts and 2 tablespoons brown sugar; sprinkle over batter.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

SPICE CAKE

Steps:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.