Spice Cake With Almond Coconut Topping Recipes

SPICE CAKE WITH ALMOND-COCONUT TOPPING

Steps:

• Preheat oven to 330 degrees F (165C).
• Butter and flour a 10 inch bundt pan.
• Combine flour, baking powder, soda, cinnamon, nutmeg and salt.
• In large bowl, cream butter with sugar until light and fluffy (no less than 6 minutes).
• Add eggs; beat until smooth.
• Add flour mixture alternately with yoghurt (or sour cream); beat until smooth.
• Pour batter into prepared pan.
• Bake about 1 hour, or until tester comes out with a few moist crumbs attached.
• Preheat broiler.
• Combine brown sugar, butter, almonds, coconut, milk and vanilla.
• Spoon mixture over top of cake.
• Place under broiler, 3 inches from heat source until lightly browned.
• WATCH VERY CAREFULLY as this can go from caramelly to burned in no time!

PINEAPPLE CAKE WITH CRUNCH COCONUT TOPPING

Steps:

• To make the topping: Combine the brown sugar, flour and coconut in a bowl.
• Cut in the butter until crumbly and set aside until needed.
• To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
• Drain the pineapple, reserving 1/2 cup syrup.
• Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
• Beat in the eggs one at a time and beat until combined.
• Stir in alternately the flour and the reserved syrup, making two additions of each.
• Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
• Spread with the remaining cake mixture and sprinkle with the remaining topping.
• Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.

MOIST & SPICY COCONUT OATMEAL CAKE

Steps:

• Mix Oatmeal and boiling water together first to get things started; Beat together eggs/oil/sugar vanilla, then add the rest and mix well.
• While the cake is in the oven, make the topping; bake the cake in greased 9"X13" cake pan for 35 - 40 minutes at 350 degrees.
• Pull the cake out, spread the topping to completely cover the cake surface, and bake 15 - 20 minutes more. This cake tastes great fresh, but gets even better after waiting for a day.
• Enjoy!

ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING

Steps:

• Preheat your oven to 350 degrees F. Grease a 9-inch cake pan.
• In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well.
• Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds.
• Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake!
• Cut into wedges and serve warm, chilled, or at room temperature.

SPONGE CAKE WITH CRUNCHY ALMOND TOPPING

Steps:

• Preheat oven to 175°C Grease and line bottom of a 8" round or square tin.
• Sift flour, salt and baking powder.
• Using electric beaters, beat eggs for 3-4 mins on high speed. Add white sugar and continue to beat until light, fluffy and increased in volume. Add flour mixture to egg mixture, blending until just combined, on low speed.
• Bring 1/2 cup milk and 1 tbsp butter to boil. Add to batter and beat to combine.
• Pour into tin and bake 25-35 mins until cake
• sides shrink from sides of the pan and a skewer inserted in the middle comes out clean.
• Remove cake from oven and prick all over with a wooden skewer. Remember to poke the holes all the way to the bottom of the cake because you want the sauce to seep all the way through when it is poured over the cake.
• Combine all the topping ingredients, except the almonds/coconut in a small saucepan. over medium-low heat, stir with a wooden spoon until the butter melts and mixture is smooth. Stir in almonds and coconut and take sauce off the heat. Quickly pour over the cake whilst it's hot.
• Set your oven to grill and place cake under grill. Grill for 2-3 minutes until topping is caramelized and golden brown. (check on this every 10-15 seconds because if the grill is too hot, the almonds may burn)
• Leave the cake to cool in its tin so that the sauce can soak through the crumb. Once completely cool, carefully turn over onto a wire rack, peel off paper and turn back onto a serving plate or even back into the tin. Store cake at room temperature in an airtight container for 3-4 days.

SIMPLE MOLASSES SPICE CAKE WITH ORANGE MARMALADE TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9- inch square cake pan. Line the pan's bottom with parchment; butter the parchment.
• In a large mixing bowl combine the cake mix, milk, eggs, molasses, walnuts, raisins, and orange zest. (Note the nuts and raisins are optional.).
• With an electric mixer, beat on low for 2 minutes. Beat on high for 4 minutes.
• Scrape batter into the prepared pan; bake 16-20 minutes, or until the center of the cake springs back when lightly pressed. Let cake cool down a-bit (just enough so that it can be easily handled); carefully turn cake out onto a wire rack, remove parchment, and turn right side up. Spoon marmalade over WARM cake. Let cake continue to cool on wire rack. Transfer to your favorite cake pedestal and crown each serving with a dollop of whipped cream topping and a sprinkling of fresly ground nutmeg. (This cake is flavorful enough to be serve unadorned, or If desired, sprinkle with sifted confectioners sugar instead of the marmalade and whipped topping.).
• Cook's Tip: Prior to topping with orange marmalade, cake can be wrapped tightly in plastic and refrigerated for up to 1 day.