How To make Spiced Brown Sugar Meringue Cake
3 c All-purpose flour
1 t Baking soda
1 t Salt
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
1/4 ts Ground mace
3/4 c Margarine
1 1/4 c Sugar
1 c Packed brown sugar
4 lg Eggs
1 2/3 c Buttermilk
* see note
Meringue frosting: :
2 Egg whites ** see note
1 c Packed brown sugar
1/4 ts Salt
1/2 c Black walnuts :
chopped
* Use sour milk if buttermilk is not available. To make sour milk, stir 1 tablespoon lemon juice or vinegar into each cup of milk and let stand a few minutes at room temperature. ** Save 2 egg whites for the frosting. 1. Grease and flour bottom of 13 x 9 x 2-inch pan.
Preheat oven to 350 degrees. 2. Combine flour with soda, salt, cinnamon, nutmeg,
allspice, cloves and mace. Set aside. 3. Cream margarine in large mixing bowl. Gradually add
sugars; cream at high speed until light and fluffy. Add 2 eggs and 2 egg yolks, one at a time; beat well after each. Turn mixer to low speed and add dry ingredients, alternating with the buttermilk. Begin and end with dry ingredients. Blend well after each addition. 4. Pour into prepared pan and bake for 50-55 minutes or until cake springs back when lightly touched in center. Prepare frosting and spread over cake. Bake at 350 degrees for 20 minutes, or until a delicate brown. MERINGUE FROSTING: Beat the 2 reserved egg whites and 1/4 teaspoon salt at high speed until soft peaks form. Gradually add 1 cup packed brown sugar, beating well after each addition. Fold in 1/2 cup coarsely chopped walnuts. Recipe By : Jo Anne Merrill
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Browned Butter Cake with Brown Sugar Swiss Meringue Buttercream
A buttery, toasted soft cake gets wrapped in the fluffiest brown sugar swiss meringue buttercream.
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Sugar-and-Spice Apple-Pie Cake- Martha Stewart
This dessert recipe is a cross between pie and a fruit crisp and comes together deliciously with just 5 simple ingredients.
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How to Make a Spice Cake
How to Make a Spice Cake
Full Recipe:
This moist and fluffy cake has ALL your favorite fall spices and a dash of molasses for an extra kick. Brown butter Swiss meringue buttercream on the inside and glossy white SMBC on the outside, all finished off with a beautiful fall tree complete with red, orange, and yellow leaves.
I wanted to make a special cake that screamed fall but didn't have pumpkin. My solution? A spice cake! Think of it as similar in flavor to a gingerbread cake; LOTS of spices and a dash of molasses. Really delicious and the recipe is super easy too.
About the Decorating
I went a bit overboard with the buttercreams and make a batch of Swiss meringue buttercream for the outside and used browned butter for a batch on the inside. That's TOTALLY optional. You could use just one batch of SMBC and really this cake is strong enough in flavor to tolerate an American buttercream.
I LOVE Swiss buttercream because it's so easy to decorate with. Tastes amazing of course, not too sweet, but it also gives you a perfectly almost glassy finish when you smooth it.
Piping the tree and leaves was easier than you would imagine. Sketch the tree on the chilled cake then pipe the branches and use a palette knife or small spatula to smooth things out a bit then just pipe leaves where ever you'd like using a small leaf tip (349).
Gooey Spice Cake // EASY AND DELICIOUS VEGAN DESSERT
GOOEY VEGAN SPICE CAKE
Serves 8
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Cake Batter
2 Tbsp egg replacer + 1/4 cup warm water
1 Tbsp vegan butter
1 cup sugar
1 Tbsp apricot jam
1 tsp baking soda
1/2 cup plant based milk
1/4 cup balsamic vinegar
1 cup flour, sifted
1/4 tsp sea salt
Sauce
1 cup plant based milk
3/4 cup sugar
1/2 cup vegan butter
1 tsp vanilla
2 tsp pumpkin pie spice
Step One
Pre-heat the oven to 350°F. Mix the egg replacer with the warm water and allow to sit for 10 minutes. Whip the vegan butter with the sugar for 2 minutes with a whisk. Add the egg replacer mixture and whip well. Add the apricot jam and whip some more. Next add the baking soda, plant based milk, and balsamic vinegar. Whip some more until well mixed. Next add in the sifted flour and sea salt. Stirring until just mixed, being careful not to over-mix.
Step Two
Pour the cake batter into a greased 9” cake pan. Bake in the oven for 45 minutes or until a toothpick comes out of the center of the cake clean.
Step Three
While the cake is baking, place all the sauce ingredients into a small sauce pan and bring to a boil. Turn down the heat and reduce for 45 minutes minutes or until the sauce coats the back of a spoon.
Step Four
When the cake is done, remove it from the oven and pierce the top with a fork or toothpick. Pour 1/2 the sauce over the top and allow to rest for 15 minutes, both to cool and to allow the sauce to sink in. You can serve as slices or use a cookie cutter to cut out individual portions. Serve with vegan whipper cream or ice cream and drizzle with more of the sauce.
Notes:
When you mix in the baking soda and vinegar together into the cake batter, it will start to fizz a little and bubbles will form. This is perfectly normal and is part of what creates the sponge texture of the cake.
For the sauce you can use any plant based milk, but I recommend full fat coconut milk for flavor!
???? Brown Sugar Buttermilk Cake - AwesomeSauce!!!
This Brown Sugar Cake is so super simple and easy to make. It's a classic combination of caramel flavours, in a moist rich cake.
Ingredients:
120g (125 mL / ½ cup) butter
340g (375 mL / 1½ cups) packed dark brown Demerara sugar
280g (500 mL / 2 cups) all purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) coarse salt
2 eggs
10 mL (2 tsp) pure vanilla extract
250 mL (1 cup) buttermilk
Method:
Pre heat oven to 180ºC (350ºF).
Grease a 9” round cake tin and place a parchment disk in the bottom.
In a stand mixer cream together the brown sugar and butter.
In another bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
Once the butter / sugar is fully creamed, add the eggs one at a time.
Mix in the vanilla.
With the mixer running on low, spoon in half the flour mixture; mix to combine.
Then add in half the buttermilk; mix to combine.
Then add the remaining flour and buttermilk; mix until just combined.
Put batter into cake tin and bake 40 - 50 minutes, until cake tester comes out clean.
Cool in the tin before releasing.
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Super delicious and easy meringue roulade dessert! Everyone will be amazed!
Everyone will love this dessert! So light, airy, fruity and delicious, this meringue roulade will be a show stealer. It is actually super easy and quick to make, with only few ingredients it will fly of the table in seconds.
One of my most favourite desserts at all times. It is also gluten free.
RECIPE:
5 egg whites
Pinch of salt
250g icing sugar
1 tbsp cornstarch
300ml whipping cream
1 tbsp sugar
150g strawberries
100g raspberries
Enjoy ♥️
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