Spicy Cinnamon Cake Food

CINNAMON SPICE CAKE

Steps:

• Coat an 8-inch square pan with cooking spray; set aside.
• Combine cake flour, baking powder and spice; stir well and set aside.
• Cream margarine; gradually add 1/3 c sugar, beating well at medium speed of an electric mixer. Add flour mixture, and beat well.
• Combine milk, egg and vanilla; add to creamed mixture. Beat at low speed of electric mixer until blended. Continue beating mixture at high speed 2 minutes.
• Pour batter into prepared pan. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool. Sift powdered sugar over cooled cake.

PAULA DEEN'S SPICY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 10-inch tube pan.
• Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well.
• In a separate bowl, combine sugar, cinnamon, and pecans.
• Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top.
• Pour the rest of batter into pan and sprinkle with the rest of sugar mixture.
• Bake 1 hour. Let cool and remove from pan.

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL

Steps:

• For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
• Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
• For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
• For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
• For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
• To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

SPICY CINNAMON CAKE

Steps:

• Preheat oven to 350 °F. Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and vegetable oil and beat together well. In a separate bowl, combine sugar, cinnamon and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.

CINNAMON & SPICE CAKE FROSTING

Steps:

• In a small bowl, combine the whipped topping, brown sugar and spices (I use a whisk to do this).
• Serve with a fruit tray as a dip or use as a "frosting" for a spice or carrot cake.

CINNAMON GINGER CAKE

Steps:

• 1. Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg, beat until combined, gradually add honey, beat well.
• 2. Transfer mixture to large bowl, stir in half the sifted dry ingredients with half the water, then stir in remaining dry ingredients with water; stir until smooth.
• 3. Pour into prepared tin, bake at 190 degrees celsius for about 1hour. Stand 5minutes before turning onto wire rack to cool.