#1,010 Buttermilk Spice (Fall) Cake.
Tomorrow is my sweet daddy’s birthday so I’ve spent the last few hours making him a from-scratch birthday cake that I hope he’ll love. It’s a buttermilk spice cake that’s got my house smelling like Halloween, Thanksgiving and Christmas all at once so I think that’s something I need to share with y’all. Here’s the recipe, if you’re interested!
Ingredients
2 cups brown sugar
1 stick softened butter* (I use light butter)
1/2 cup of vegetable oil
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon all spice
dash of salt
1 teaspoon vanilla
1 cup buttermilk
Baker’s Joy spray
Preheat to 350, prepare a bundt pan or 2 round (9″) layer pans with Baker’s Joy spray. I went with the bundt because it’s easier.
Cream the brown sugar and butter together with an electric mixer. With the mixer running, pour in oil slowly and let mix well. Add yolks one at a time and mix well after each.
In a big bowl, whisk together flour, baking powder and soda, and spices. Now alternate between adding the flour mixture and buttermilk into the sugar/butter mixture and mix well. Move this batter to the other bowl, clean your mixer bowl and pour in the egg whites.
Beat in the electric mixer until stiff peaks form, then fold into the batter mixture. Pour into your pan(s) and bake until the middle springs back when touched, about 25 minutes for layer pans and 45 minutes for a bundt.
Remove from the oven, let it cool on cake a platter or cooling racks.
Then smother that cake in homemade cream cheese icing!
Ingredients
8 oz. COLD COLD cream cheese straight out of the fridge
(note: light cream cheese will NOT do)
1 stick of light butter*, softened to room temperature
1 teaspoon of vanilla
a few cups of powdered sugar
Mix in your electric mixer and add some splashes of milk if it’s too thick.
On the sugar, use however much you think it needs. Taste frequently, adding as you need to. I hate cream cheese icing that’s too sweet, I like to actually taste the cream cheese instead of just sugar.
*And here’s a note that applies to any recipe you find on this blog: margarine just won’t cut it. Blue Bonnet, Smart Balance, Parkay, and Country Crock have exactly nothing to do with butter as far as I’m concerned. Don’t eat that mess. Fat is safer than polymer.
