Amy Roloff Making Spice Bundt Cake with Maple Glaze Frosting
I like spice cake. The warm spices of cinnamon, nutmeg and ginger have this rustic comforting soft delicious taste. And it’s a cake I like anytime of the year and not just the Fall time. And if you’re looking for a good piece of sweetness to go with coffee this is the cake. A piece is good anytime of the day too.
I made this cake with un-sweeten applesauce for the flavor and to provide moistness. If you make the cake with buttermilk it will also give the cake the moistness and tenderness as well
Instructions:
3 cups of Flour
1 ½ Tbsp Baking Powder
1 Tbsp Cornstarch
2 Tbsp Cinnamon
1 ½ tsp Ginger
½ tsp Nutmeg
½ tsp Salt
¾ cup unsalted Butter
1 ½ cup Sugar
½ cup Brown Sugar
4 Eggs, room temperature
½ cup oil
2 tsp Vanilla
1 2/3 cups Applesauce (or substitute with Buttermilk)
1/3 cup Sour Cream
Glaze:
* 1 ½ cups Powdered Sugar
* 3 oz of Cream Cheese
* ½ tsp Vanilla
* 3 Tbsp Butter, room temperature
* 2 Tbsp good Maple Syrup
Directions:
* Preheat the oven to 350 degrees. Prep Bundt pan by greasing the pan, making sure to grease in the ridges and then lightly flour.
* Whisk together the flour, baking powder, spices, cornstarch and salt until combined.
* In a mixer, with the flat paddle, cream the butter until smooth. Add in the sugar and brown sugar and mix until well combined. Add eggs, beating one at a time till combined before adding in the next egg.
* In a bowl, stir together the applesauce and sour cream (or buttermilk), oil and vanilla until completely mixed.
* In the bowl with the butter and sugar, alternate adding in the flour and applesauce mixture, 1/3 each, mixing until just combined, after each one and ending with flour. Be sure not to over mix the batter.
* Pour into the prepared bundt pan. Using a spatula to even out the batter, Gently tap the pan on the counter to ‘pop’ out any air bubbles. Bake in preheated oven for
45 – 55 minutes. Check at 45 minutes. If the middle of the cake looks soft then bake for another 5 minutes. After 5 minutes, check with a toothpick or sharp knife and if clean take the cake out of the oven. Let the cake rest for about 15 minutes before using a knife to loosen the cake around the sides and edges. Continue to cool for another 30 minutes before removing the cake.
* For the glaze. In a bowl, mix together the cream cheese and butter till combined. Add in the powdered sugar and mix until smooth. Add in the vanilla and maple syrup and stir until smooth. Adjust for the consistency desired by adding in more powdered sugar and/or butter or milk. Drizzle over the cool cake.
Enjoy.
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Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.
1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon
Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.
1 Cawan = 250 ml
SK = Sudu Kecil
SB = Sudu Besar
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#Cake
Yellow Layer Cake with Maple Pecan Cream Frosting
I love layer cakes. Who doesn’t? I often try to think of new things and ways to combine the traditional with the not so traditional. At the same time, I like to see what’s in the cupboards and wing it. This time, I had a bag of pecans and a huge jug of maple syrup. And so, I decided to take a shot at making a nut cream frosting without butter, milk, or sugar. Finally, in the quest for fun layer cakes, I had ordered some 10 X 4 in layer pans so I could do a fancy little 4-layer cake.
What you will need:
Equipment:
4- 10x4 inch layer pans or 2- 8in round pans
Stand Mixer
3 Mixing Bowls
Baking Parchment
Cooking Spray
Food Processor or Chef's chopper
For the Yellow Cake:
6 large eggs (6 yolks and 3 whites)
2 ½ cups of cake flour*
1 ¼ teaspoon of baking powder
¼ teaspoon of baking soda
¼ teaspoon salt
1 ½ cups sugar
1 cup buttermilk at room temperature
10 tablespoons of butter melted and cooled
6 egg yolks at room temperature
3 tablespoons of canola oil
2 teaspoons of vanilla extract
*If you do not have cake flour then use all-purpose flour and remove 2 ½ tablespoons of the flour and replace with 2 ½ tablespoons of cornstarch and you’ll have cake flour!
For Maple Pecan Cream Frosting:
4 cups pecans
4 teaspoons vanilla extract
1 cup of soy milk
½ cup maple syrup
YELLOW CAKE
Step 1 PREP
Bring 6 large eggs to room temperature
Melt 10 tablespoons of unsalted butter and let cool
Spray 2- 8in rounds or 4 layer pans. Line bottoms with parchment and spray again
Preheat oven to 350°
Step 2 WHISK DRY INGREDIENTS in BOWL 1
2-½ Cups (10 oz.) cake flour (replace 2.5 T with 2.5T Cornstarch)
1-1/4 teaspoons baking powder
¼ teaspoon baking powder
¾ teaspoon salt
1-1/2 Cups Sugar
Step 3 WHISK WET INGREDIENTS in BOWL 2
1-Cup Buttermilk (room temperature)
10 tablespoons unsalted butter melted and cooled
6 egg yolks (room temperature)
3 tablespoons of canola oil
2 teaspoons of vanilla extract
Step 4 STAND MIXER MERINGUE and then to BOWL 3
Using whisk attachment whip on medium-low:
3 egg whites and a pinch of cream of tartar until foamy (1 minute)
Turn your mixer up to medium-high and whip for another minute until soft and billowy
Gradually add
¼ cup of sugar
Continue to whip for 3 minutes or until stiff and glossy peaks
Place meringue in Bowl 3
Step 5 STAND MIXER FLOUR MIXTURE AND BUTTERMILK
Using whisk attachment put dry ingredient flour mixture into the stand mixer bowl and mix on low speed. Slowly add wet (buttermilk) mixture and mix for 15 seconds. Stop and scrape down bowl, then mix on medium-low for another 15 seconds or until smooth.
Step 6 ADD MERINGUE
Remove stand mixer bowl. Using rubber scraper then:
STIR one-third of the meringue into the mix.
FOLD the remaining 2/3 of meringue gently until fully combined
Divide evenly between cake pans
Step 7 BAKE
Bake at 350 for 18-22 minutes or until a toothpick comes out clean
Let cakes cool in the pans for 15 minutes
Turn out onto cooling racks and let cool completely.
MAPLE PECAN CREAM FROSTING
4- Cups Pecans
4- teaspoons vanilla extract
1- cup soy milk
1/2- cup maple syrup
Step 1 ROAST PECANS
Roast 4-cups pecans in 350° oven on baking sheet for 10 minutes and let cool. Place the roasted pecans in a food processor and process into a paste.
Step 2 PROCESS
Add the remaining ingredients and process until creamy.
Step 3 ICING
After your layer cakes have cooled using an offset spatula ice and assemble your layers and then front the top and sides of the cake
Wilton 4x10 Layer Cake Pans
Baking Parchment
KitchenAid Chef's chopper
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Maximum Maple Maple Walnut Cake Recipe - 500K Subscriber Thank You!
Maple Walnut Cake
This maple walnut cake recipe, is a maple syrup cake that also uses maple sugar, for maximum maple flavour.
Ingredients:
250 mL (1 cup) butter, softened
125 mL (½ cup) maple sugar
125 mL (½ cup) maple syrup
4 eggs
10mL (1 tsp) instant coffee, dissolved in 1 Tbsp hot water (optional)
100g (250 mL / 1 cup) chopped walnuts
375 mL (1 ½ cups) flour
90 mL (6 Tbsp) ground almonds
30 mL (3 tsp) baking powder
5 mL (½ tsp) salt
Icing:
60 mL (¼ cup) butter, softened
125 mL (½ cup) maple sugar
200 mL icing sugar
300 mL 35% whipping cream
Method:
Pre heat the oven to 160ºC (350ºF)
Butter and line two 20cm round cake pans.
Cream together the butter, maple sugar and maple syrup until fluffy.
Beat in the eggs, one at a time, mixing well between each addition, then add in the coffee, almonds, and half of the walnuts.
Fold in the flour, salt, and baking powder.
Transfer equal amounts into the prepared pans and bake for 30-35 minutes or until a skewer inserted into the middles comes out clean.
Set aside to cool completely.
To make the icing,
Whisk the butter until pale, then cream in the maple sugar.
Whisk in the icing sugar and continue whisking until light and airy.
Pour in the cream and whisk slowly until everything is combined and the cream forms soft peaks.
Spread half of the cream over the first layer, put the second cake on top and spread the remaining cream over the top layer.
Sprinkle on the remaining walnuts.
How To Make Maple Sugar:
This is how to make maple syrup in your backyard:
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How to make Maple Cake!
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Maple Walnut Cake
Enjoy this video short from Welcome to my Farm | Hosted by Lisa Steele
I'm making my favorite maple walnut cake recipe and brown sugar maple bacon from The Fresh Eggs Daily Cookbook.
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