Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Apple spice and everything nice! We have a feeling you're going to *fall* in love with this cake recipe.
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Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Spice Cake with Just the Right Amount of Spice
My super simple spice cake recipe is full of fall spices and covered with a silky cream cheese frosting. It comes together in just one hour in ONE BOWL!
Recipe:
Ingredients
2 2/3 cups all-purpose flour (335g)
1 ½ cups dark brown sugar, firmly packed (300g)
½ cup granulated sugar (100g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon allspice
¾ teaspoon ground cloves
¼ teaspoon ground nutmeg
12 Tablespoons unsalted butter, melted (177g)
½ cup canola or vegetable oil (118ml)
3 large eggs, room temperature preferred
1 Tablespoon vanilla extract
1 cup sour cream (8 oz/240g)
¼ cup whole milk (60ml)
Cream Cheese Icing
8 oz cream cheese, softened (225g) (use brick-style, not the kind sold in tubs)
½ cup unsalted butter, softened (113g)
3 ½ cups powdered sugar (440g)
1 teaspoon vanilla extract
¼ teaspoon salt
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Instructions
00:00 Introduction
00:45 Preheat oven to 350F (175C) and grease a baking pan with baking spray (you may use a 13x9 pan or two 9” round or 8” round pans, if using round cake pans it’s best to line the bottoms with parchment paper, too). Set aside.
00:49 In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, & nutmeg) until well-combined.
02:24 Add melted butter and oil and stir well until combined.
03:59 Using an electric mixer, add eggs and vanilla and stir until completely combined.
04:51 Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure batter is smooth and uniform.
05:40 Pour batter into prepared pan (or evenly divide into round cake pans). Transfer to center rack of 350F (175C) oven and bake for 30-35 minutes for metal 13x9 pan (will take longer if using a glass pan) or for 9” round pans, or 35 minutes in 8” cake pans. When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.
If using a 13x9 pan: Let cake cool completely before icing directly in the pan.
07:23 If using round cake pans/making a layer cake: Allow cakes to cool for 15 minutes then carefully invert onto a cooling rack to cool completely. Cakes will likely be domed and, if so, should be leveled before assembly. Cake must be cooled completely before icing.
Icing
Combine cream cheese and butter in large bowl and use an electric mixer (or stand mixer) to beat until creamy and smooth.
With mixer on low-speed, gradually add powdered sugar until completely combined.
Stir in vanilla extract and salt.
08:09 Spread evenly over cooled cake.
Notes
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. Cake may also be tightly wrapped and frozen for several months.
Cupcakes
This recipe can be made as cupcakes, fill liners ⅔ of the way full and bake for approximately 17-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Will make approximately 30 cupcakes.
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???? Gingerbread Spice Cake Recipe
Not the Gingerbread Recipe you’re thinking of… this is a light airy cake recipe with ginger, spice, and molasses. It's the Signal Hill Gingerbread Spice Cake Recipe from the Laura Secord Recipe book. This is one tasty ginger spice molasses cake.
Ingredients:
2 cup (500 mL / 300g) all-purpose flour
1 ½ tsp (3 mL) baking soda
½ tsp (2 mL) salt
½ cup (125 mL / 120g) sugar
1 tsp (5 mL) dry ground ginger
1 tsp (5 mL) ground cinnamon
½ cup (125 mL) soft butter
¾ cup (175 mL) fancy molasses
1 egg
1 cup (250 mL) boiling water
Method:
Preheat oven to 350ºF (180ºC)
Grease and flour an 8”x 8” square pan.
Whisk together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes.
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake for 50-55 minutes, or until cake springs back when lightly touched.
Prep Time: 90 Minutes
Servings: 6-8
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A PERFECT LAST MINUTE EASY CAKE FOR THE HOLIDAYS/OLD SCHOOL LAYERED SPICE CAKE/HAPPY THANKSGIVING
OLD SCHOOL SPICE CAKE
Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth and so easy to make
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 cups packed light brown sugar
1 cup vegetable oil
1 cup unsweetened applesauce
½ cup buttermilk
4 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 cup unsalted butter softened
1 (8-ounce block cream cheese room temperature
6 cups powdered sugar
½ teaspoon vanilla extract
Instructions
For the Cake:
Preheat the oven to 350F. Grease two 9-inch baking pans with baking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a medium mixing bowl, whisk together the brown sugar, oil, applesauce, buttermilk, eggs, and vanilla until well combined. Add the sugar mixture to the flour mixture and whisk together just until combined. Divide the batter among the prepared cake pans.
Bake for 30 minutes or until the center springs back when gently pressed. Let cool for 10 minutes in the pans then invert on a wire cooling rack and cool completely.
For the Cream Cheese Frosting:
In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes.
With the mixer on low, gradually add in the powdered sugar stopping occasionally to scrape down the bowl. Once combined, add the vanilla, and beat on medium-low speed until fluffy, about 1 minute.
For the Assembly:
Place a cake layer on a cake stand or serving plate. Spread 1 cup of frosting over the top. Place the other cake layer on top and spread the remaining frosting all over the top and sides of the cake. Decorate as desired.
Refrigerate the cake for at least 30 minutes before slicing. The cake can be refrigerated, then loosely covered, and stored for up to 3 days before serving.
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Spice Cake with Cream Cheese Icing - Moist, Delicious Spice Cake with Cream Cheese Frosting
Spice cake with cream cheese icing - #FallBaking is here! I love this time of year - with cooler weather baking is fun again, and one of everybody's favorites is a richly flavored, moist and delicate spice cake. And of course it has to be covered with the most decadent #CreamCheeseFrosing! This recipe is so simple, but the results are spectacular. It ticks all the boxes and then some! Loaded with flavor, easy to make - that's a win-win any day of the week!
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How to make an Applesauce Spice Cake, Holiday Baking
Applesauce Spice Cake
Recipe inspired by Original Recipe from the Neely's
Ingredients I used:
2 3/4 cups all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
2 cups brown sugar
2 large eggs
2 cups applesauce
1 tsp. vanilla extract
Bake at 350 degrees for 55 minutes
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#spicecake
#holiday baking