Buttermilk Maple Spice Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch square baking pan.
• Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside.
• In another bowl, whisk together the eggs, buttermilk, maple syrup, oil, and molasses until well blended.
• Make a well in the dry mixture and gently fold in the egg mixture, just until all is thoroughly moistened.
• Pour batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean.
• Cool in the pan.

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.

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.

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking pan.
• Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, and nutmeg, into a large bowl; set aside.
• In another bowl, blend eggs, buttermilk, maple syrup, oil and molasses.
• Make a well in the dry mixture and stir in the egg mixture, just until smooth; do not beat.
• Pour the batter into the prepared pan and bake for 30 minutes, until a tester inserted into the center comes out clean.
• Cool in the pan.

Steps:

• Heat oven to 350°F. Grease and flour two 9-inch round pans.
• Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves and cinnamon in large bowl. Beat in brown sugar, butter and buttermilk on medium speed, scraping bowl occasionally. Add eggs. Beat an additional 2 minutes, scraping bowl frequently. Pour into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers with Toasted Pecan Filling. Frost side and top of cake with Whipped Cream Frosting.

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.

Steps:

• 1. Pre heat oven to 350F..Brush inside a 10 inch Bundt pan with melted butter and dust with flour shaking out any excess flour.
• 2. Combine flour and baking soda and set aside. In a small bowl combine all the spices and set aside. Cream the butter with electric mixer using the paddle attachment, add both sugars and beat until light and fluffy..add eggs and beat until well combined. add flour mix alternately with buttermilk, beginning with flour and ending with flour. Transfer half the batter to another bowl and add the spice mix and stir til well combined.
• 3. Place about half the batter into the pan. add the spiced batter on top and add the remaining batter on top..and run a table knife through the batters to create a marbled effect.
• 4. Bake for 45 to 50 minutes until a cake tester comes out clean. remove from oven, cool on rack for 10 minutes then remove cake from pan and cool completely before icing.
• 5. ICING. beat together the icing ingredients and pour over cake allowing to drip down the side./