Aunt Avas Buttermilk Spice Cake Recipes

AUNT AVA'S BUTTERMILK SPICE CAKE

Steps:

• Preheat your oven to 350degrees*.
• Grease and flour a 9 x 13 pan or 2 8in. round cake pans.
• Measure all ingredients into a large mixing bowl.
• Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for 60 seconds, scraping bowl occassionally.
• Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles.
• Bake 9 x 13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting**.
• Notes: *Many home ovens have widely varying oven temperatures. Buying an oven thermometer at your local discount store will cost you about $3 and guarantee you will have great success in your cake & other baking endeavors. Preheat your oven to 350 degrees and place the thermometer in the back of oven. After 5 minutes,check the thermometer and move it to the left side then the right side and then the front of your oven. Adjust your oven settings accordingly to how far off 350 degrees the temps are in your oven. Many of you will be surprised at just how far off a brand new oven can be. $3 is a small price to pay for successful baking. **When baking this cake in 8 inch rounds, I spread a thin layer of my cream cheese frosting on top of the first layer and then slice a couple of bananas on top of the frosting and then place the second layer on top and finish frosting the cake with the rest of the cream cheese frosting. When I bake it in x 13 pan, I like to toast coconut on a cookie sheet and after frosting the cooled cake with either my cream cheese frosting or my butter pecan frosting, I sprinkle the toasted coconut on top of the frosted cake. Either variation pleases my family and friends. Using your imagination you can customize this into your own family favorite.

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.

KIM'S BUTTERMILK SPICE CAKE

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.