HONEY CAKE WITH HONEY CREAM CHEESE FROSTING
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
- In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
- Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
- Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
- Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
- Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.
FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
CARROT CAKE ROLL WITH HONEY CREAM CHEESE FROSTING
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F.
- Grease a 13-by-18-inch baking sheet with butter, line the bottom with parchment and generously butter and flour the paper.
- Whisk the flour, cinnamon, baking powder, baking soda, ginger, cardamom and salt in a small bowl. Put the eggs, granulated sugar and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the grated carrots, then slowly add the flour mixture, mixing until just incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
- Meanwhile, put a clean kitchen towel on a working surface. Sift 1/4 cup confectioners' sugar evenly over the towel. (This will prevent the cake from sticking to the towel.)
- Remove the cake from the oven as soon as finishes baking. Immediately loosen the edges of the cake and invert it onto the prepared kitchen towel. Peel off the parchment. Starting at a short end, gently roll up the warm cake and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely.
- For the frosting: Combine the cream cheese, butter, raw honey and salt together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth, about 3 minutes. Reduce the speed to low, add the confectioners' sugar and mix until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 3 minutes. The texture should be like thick Greek yogurt. If the frosting is a little soft, chill it in the refrigerator for 15 to 20 minutes.
- To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the frosting evenly over the cake with a small offset spatula. Evenly sprinkle the walnuts, dark raisins and golden raisins, making sure to distribute them all the way to the edges. Carefully roll up the cake again (without the towel). Transfer seam-side down to a platter. Frost the sides and ends of the cake with the remaining frosting and press the toasted shredded coconut all over the surface.
- Refrigerate the cake until fully chilled, about 2 hours. Slice and serve.
HONEY CREAM CHEESE FROSTING
Time 5m
Number Of Ingredients 4
Steps:
- 1. Let butter and cream cheese come to room temperature before starting to mix together 2. Add all ingredients into bowl & mix with rubber spatula or into the bowl of your stand mixer 3. Mix until combined and lumps are gone
CREAM CHEESE FROSTING USING HONEY
A yummy, smooth and thick cream cheese frosting, awesome on banana cake, muffins, cupcakes. Not a yucky 'health-food' recipe! This is good frosting! Try changing the flavoring to 1/2 tsp orange or lemon.
Provided by Homecookgirl
Categories Dessert
Time 5m
Yield 12-18 see recipe step 3
Number Of Ingredients 5
Steps:
- Whip cream cheese until soft, add butter, blend.
- Add remaining ingredients and whip till smooth and creamy.
- Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
Nutrition Facts : Calories 122.4, Fat 10.4, SaturatedFat 6.6, Cholesterol 31, Sodium 83.5, Carbohydrate 6.4, Sugar 5.9, Protein 1.5
CREAM CHEESE FROSTING
Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield Will cover a 18cm cake (approx 8 people)
Number Of Ingredients 4
Steps:
- Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
- Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
HONEY CREAM CHEESE FROSTING
Make and share this Honey Cream Cheese Frosting recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix cream cheese, honey, almond flavoring, and powdered sugar together until smooth.
Nutrition Facts : Calories 1524.7, Fat 29.2, SaturatedFat 16.4, Cholesterol 93.7, Sodium 280.4, Carbohydrate 320.1, Sugar 313.4, Protein 5.1
APPLESAUCE CAKE WITH CREAM CHEESE AND HONEY FROSTING
This super-simple cake, which requires one bowl and one cake pan, comes from Julia Turshen's cookbook "Now & Again," and it's so easy to make you find yourself doing so often, especially throughout the fall when apples are on your mind. (It'd be especially great for Rosh Hashana, the Jewish new year, or for novice or time-pressed Thanksgiving bakers.) The cake's texture and appeal are similar to those of banana bread; if you like, you can stir a large handful or two of raisins, nuts or both into the batter just before you scrape it into the pan. And although you can use homemade applesauce for this, know that store-bought is just fine.
Provided by Julia Turshen
Categories easy, snack, cakes, dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Heat the oven to 350 degrees. Spray the bottom and sides of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper.
- In a large bowl, whisk together the flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar, buttermilk, applesauce and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
- Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.
- Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto a work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.
- Make the frosting: In a large bowl, combine the cream cheese, sour cream, honey and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
- Spread the frosting over the top of the cake and don't worry too much about making this perfect. A not-too-perfect cake is so much better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 335 milligrams, Sugar 22 grams, TransFat 0 grams
CINNAMON BUTTERCREAM FROSTING
This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. Very simple to make. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla.
Provided by Jamia Motsinger
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place butter in large bowl.
- Beat on low 30 seconds.
- Add sugar about a cup at a time, beating on low between each addition.
- Add 3 tablespoons milk, vanilla and cinnamon.
- Beat on medium 1 minute.
- Blend in up to 1 tablespoons of milk if frosting is too thick.
CINNAMON CREAM CHEESE FROSTING
Absolutely sinful! Try this on carrot cake, spice cake or ANY cake! This is great with my Recipe #165874 and Recipe #165879
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
- Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Nutrition Facts : Calories 954.1, Fat 37.8, SaturatedFat 22.7, Cholesterol 109.8, Sodium 345.4, Carbohydrate 155.6, Fiber 0.3, Sugar 151.7, Protein 3.2
PUMPKIN SPICE CAKE WITH HONEY FROSTING
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
- Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
- Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
- Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
SPRINKLES CINNAMON CREAM CHEESE FROSTING
This delicious cream cheese frosting recipe came with the Sprinkles Pumpkin Cupcake mix that I purchased from the Williams-Sonoma catalogue, and baked over the holidays this year. Sprinkles cupcakes have been featured on Oprah as one of her favorite things and, having eaten more than a few while I was in California last year, I would definitely have to agree! I have made other cream cheese frostings before but this one was the best in my opinion. Although it is featured with the pumpkin cupcake, I think it would pair equally well with a spice cake. This recipe generated enough to very generously cover 12 cupcakes. Use the best cream cheese, butter, cinnamon, and vanilla you have. I hope you enjoy it as much we did!
Provided by Pinot Grigio
Categories Dessert
Time 10m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes).
- Reduce speed to low and gradually add the confectioners' sugar, beating until incorporated.
- Add the vanilla; beat just until mixed.
- Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream.
- Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency.
Nutrition Facts : Calories 279.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 41.2, Sodium 86.8, Carbohydrate 38.3, Fiber 0.1, Sugar 37.3, Protein 1.2
HARVEST CAKE WITH CIDER-CINNAMON CREAM CHEESE FROSTING
This is an almost healthy cake that has loads of veggies (carrots, parsnip, zucchini), some whole wheat flour, no oil, and is still deliciously moist and sweet. Kids will eat this without complaint! You can also make little cupcakes with these. (If you want to make the original version, replace the applesauce and buttermilk with 1/2 cup oil and cook a little longer.) The original recipe is from the "Edible Seattle" magazine (Oct. 2008).
Provided by blucoat
Categories Dessert
Time 1h10m
Yield 16 cake squares
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
- Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
- Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
- Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
- Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.
Nutrition Facts : Calories 259, Fat 7.3, SaturatedFat 4, Cholesterol 53.2, Sodium 301.5, Carbohydrate 45.2, Fiber 1.4, Sugar 33.5, Protein 4.4
HONEY CAKE W/CINNAMON CREAM CHEESE FROSTING
Every Friday night I bake a cake. And this time around, I asked my 3 year old what kind of cake I should make. He had a biscuit w/honey at lunch, so his reply to me was "Honey Cake". I checked the Zaar, and found a promising recipe for Honey Cake and decided to change a few things here and there.
Provided by Joodie
Categories Dessert
Time 55m
Yield 1 2 layer 9 inch cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Grease 2- 9" cake pans.
- In a separate bowl, mix all dry ingredients, excluding sugar.
- Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended.
- Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!).
- Turn on medium for about 30 seconds.
- Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans.
- Fully cool before frosting.
- For the frosting:.
- Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla.
- Add confectioners sugar slowly in batches with mixer on low speed.
- Add milk one tablespoon at a time until you've reached the desired consistency.
Nutrition Facts : Calories 633.4, Fat 23.2, SaturatedFat 6.2, Cholesterol 90.2, Sodium 412.5, Carbohydrate 102.5, Fiber 1.4, Sugar 64.9, Protein 7.2
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