Autumn Spice Cake With Cream Cheese Frosting Recipe 425

AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
• Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
• Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
• Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
• Mix in eggs and vanilla.
• Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
• Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
• Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
• Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
• For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
• Mix in powdered sugar and vanilla and mix until well blended***.

AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.2/5)

Steps:

• Cake: Preheat oven to 350°F. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. Wrap cake strips around pan if you have them (for a more level cake). Set pans aside. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside. Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain. Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (I recommend a paddle attachment that constantly scrapes bowl, otherwise stop mixer throughout entire mixing process and scrape down sides and bottom of bowl). Mix in eggs and vanilla. Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined. Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 to 32 minutes. Allow to cool several minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool (this will also help deflate those domes a little if you didn't use cake strips). Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired. Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth. Mix in powdered sugar and vanilla and mix until well blended (at this point I like to freeze the frosting in 5 minute increments, then mix again with stand mixer, then freeze another 5 and more as needed until it's a stiffer yet creamy consistency).

AUTUMN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
• In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
• In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
• Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

AUTUMN SPICE CAKE WITH STICKY COCONUT-PECAN ICING

Steps:

• TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
• Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
• Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
• Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
• Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
• Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
• TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
• Toast coconut on a baking sheet until quite dark, 10-12 minutes.
• Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
• Coarsely chop pecans; set aside with coconut.
• Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
• Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
• Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
• TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
• Serve and enjoy!