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 APPLE CAKE
Make and share this Buttermilk Apple Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 45m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Grease a 9" sq. pan.
- Blend 3/4 cup brown sugar, oil, egg & vanilla in large bowl.
- Combine flour, baking soda & salt. Add to wet mixture. Add apple & buttermilk. Mix thoroughly just to moisten.
- Spread mixture into greased pan.
- Topping: Combine brown sugar, pecans, & cinnamon in small bowl. Sprinkle evenly over batter.
- Bake cake at 325° for 30 to 35 mnutes.
APPLE BUTTERMILK SPICE CAKE
Make and share this Apple Buttermilk Spice Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 13x9-inch baking pan.
- Combine cake mix, buttermilk, oil, eggs, 2 tablespoons syrup and cinnamon in large bowl.
- Beat at low speed with electric mixer until moistened.
- Beat at medium speed 2 minutes.
- Stir in apples and nuts.
- Pour into prepared pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Mix remaining 2 tablespoons syrup with frosting.
- Stir until blended.
- Frost cake with frosting.
- Garnish as desired.
Nutrition Facts : Calories 324.1, Fat 18.1, SaturatedFat 3.3, Cholesterol 53.7, Sodium 346, Carbohydrate 36.6, Fiber 2.3, Sugar 21.9, Protein 5.8
KIM'S BUTTERMILK SPICE CAKE
This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.
Provided by Kim
Categories Spice Cake
Time 1h30m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 71.1 g, Cholesterol 131 mg, Fat 31.8 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 19.6 g, Sodium 498.6 mg, Sugar 53.5 g
MOIST LOW-FAT APPLE SPICE CAKE
My boyfriend and I invented this recipe for his mom's birthday and it came out great! It is very moist, with a denser texture than most cakes. Due to the large amount of apples, you can use less fat, and eggs are not needed at all. For best results, use firm, tart apples such as McIntosh, Courtland or Fuji.
Provided by Sephardi Kitchen
Categories Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, beat together the brown sugar with the margarine until smooth. Beat in the buttermilk.
- In a smaller bowl, combine the flour, salt, baking soda and powder, and spices. Add the flour mixture and chopped apples/applesauce to the sugar-buttermilk mixture. Wisk vigorously or blend in an electric mixture for several minutes, or until well blended.
- Coat the inside of a bundt cake pan with butter or margarine, and then cover with a thin layer of flour to prevent sticking. To the bottom and sides of the pan, add the crushed pecans. If desired, additional pecans may be used on the sides of the pan or added to the cake batter.
- Pour the batter into the greased/floured pan, and bake at 350 degrees for 40-45 minutes or until a wooden toothpick comes out clean. Remove the pan and allow to cool on a wire rack. Once cool, invert onto a serving dish.
- To make the icing: Using a fork, combine the powdered sugar and salt in a small bowl with the vanilla. Gradually add the milk while stirring, until it reaches the desired consistency. Drizzle over the top and sides of the cake.
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- Cream together the butter and sugar. Add the eggs and half of the buttermilk. Beat until smooth.
- In another bowl whisk together the flour, salt, baking soda, cinnamon, cloves, and pumpkin pie spice.
- Add half of the flour mixture to the wet ingredients in the bowl. Beat, and then add the rest of the buttermilk. Beat again, and then add the rest of the flour mixture. Beat until just combined.
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