Sour Cream Spice Cake With Orange Clove Cream Cheese Icing Food

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
• Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
• For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.

SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

SOUR CREAM SPICE CAKE WITH ORANGE CLOVE CREAM CHEESE ICING

Steps:

• Cake:.
• Sift cake mix and spices into a mixing bowl.
• Add sour cream, milk, eggs and oil.
• Beat at low speed until dry ingredients are incorporated.Beat at high speed for 3 minute.
• Pour batter into appropriate sized pans. (Look at cake mix package for suggestions. I used 2 nine inch round pans).
• Bake according to cake mix package instructions. Cool before icing.
• Icing:.
• Put the zest of two oranges into a mixing bowl.
• Mix the cream cheese, zest, and 1 tbsp juice until smooth.
• Gradually add pwd sugar until you reach desired consistency and sweetness.

CREAM CHEESE FROSTING FOR MOLASSES-SPICE CAKE

Steps:

• Beat cream cheese and butter with a mixer until fluffy. Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.

SOUR CREAM SPICE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk, flour, allspice, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with sour cream, beating well after each addition. With clean beaters, beat egg whites on medium speed until stiff. Fold into batter., Pour into two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan over low heat, combine brown sugar, egg whites, water and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 20 minutes., Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers.

SOUR CREAM SPICE CAKE W/ SEAFOAM ICING

Steps:

• Set oven to 375 degrees.
• Grease and flour 2 (8-inch) layer cake pans.
• In a bowl, cream butter and sugar until fluffy.
• Add in eggs one at a time, beating well after each addition.
• Sift dry ingredients; add alternately with sour cream into creamed mixture.
• Turn batter into prepared baking pans.
• Bake 30-35 minutes, or until cake tests done.
• Cool.
• FOAMY ICING: Combine sugar, egg white and water in top of double boiler; stir well.
• Place over boiling water.
• With an electric hand mixer, beat constantly until mixture holds to a point.
• Remove from heat.
• Add in vanilla, and beat 1 minute longer.
• Spread over cooled cake.
• Note: if desired, this cake can be baked in a 13" x 9" baking pan.

ORANGE SPICE CAKE

Steps:

• Preheat oven to 350 degreees.
• Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
• Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
• Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
• Pour into prepared pan and bake for 16-20 minutes.
• Spoon marmalade over warm cake.
• Cool on a wire rack.
• Serve garnished with whipped topping and orange slices.

SOUR CREAM SPICE CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Frost cake with frosting.