Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
I am really pleased to be able to share a delicious maple spice cake recipe with you today. Not just a maple spice cake, but a buttermilk maple spice cake.
We all know how moist and delicious buttermilk cakes are, and this fabulous cake is no exception. It is moist and nicely spiced. The smell of it baking in the oven is guaranteed to get your taste buds to tingling for sure!
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The recipe for this simple cake is one which I adapted from the cookery book entitled, The Maple Syrup Cookbook, by Ken Haedrich. It is filled with over 100 recipes using one of my favorite ingredients Maple Syrup.
I love Ken's baking books. I purchased my first one many years ago at a yard sale. I was hooked. They are not fancy books. There are not a lot of photographs in any of them, but the recipes are pure gold.
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He likes to use a lot of natural and pure ingredients, wholesome ingredients. And this cake is a prime example. It uses a combination of plain and whole wheat flours.
There is no sugar in it, it is sweetened merely by Maple syrup, which gives it a beautiful flavor. The use of buttermilk makes it incredibly moist.
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WHAT YOU NEED TO MAKE BUTTERMILK MAPLE SPICE CAKE
Pure, wholesome and natural ingredients work together to create a simple cake that goes together quickly and is quite delicious!
- 1 cup (140g) plain all-purpose flour
- 1/2 cup (70g) whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- pinch cayenne pepper
- 2 large free-range eggs, lightly beaten
- 2/3 cup (160ml) buttermilk
- 1/2 cup (120ml) pure maple syrup
- 1/3 cup (80ml) canola oil
- 1 TBS dark molasses
.JPG "Buttermilk Maple Spice Cake")
I always keep some whole wheat flour in my freezer to use in recipes like this one. Just measure it out and let it come to room temperature. It doesn't take long.
I love the combination of warm baking spices in this cake. Cinnamon, ginger, cloves, nutmeg, and just a pinch of cayenne pepper.
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You can increase the spices a tiny bit if you wish, but don't be tempted to overdo it. In doing so you may overwhelm the subtle flavor of the maple syrup.
Do make sure you use pure maple syrup. I like to keep the Amber grade in my kitchen, and I always refrigerate it after I open it, so that it stays fresh. Maple syrup can and will grow mold if kept on the counter.
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If you don't have any buttermilk in your kitchen, you can easily make your own substitute. There are two different ways.
1. Add 1 TBS of lemon juice or white vinegar to a measuring cup. Fill with whole milk to the measure and then leave it to sit on the counter for 5 minutes to clabber.
2. Whisk together equal portions of full fat plain yogurt and whole milk to make up the measure of buttermilk you need. This is my favorite method. It works a charm.
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HOW TO MAKE BUTTERMILK MAPLE SPICE CAKE
I love simple cakes like this. It goes together in minutes and is baked within half an hour. This makes it the perfect snack cake, a great cake for brown bag lunches, or a fabulous dessert served warm with whipped cream or vanilla ice cream.
Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9-inch square baking tin and line the bottom with some baking paper, leaving an overhang to lift the cake out with.
Whisk together all of the dry ingredients in a bowl to combine well.
Whisk all of the wet ingredients together.
Make a well in the middle of the dry ingredients and add the wet. Whisk everything together just until smooth. Do not beat. Pour into the prepared baking tin.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out lean and the top spring back when lightly touched.
Leave to cool completely in the tin. Cut into squares to serve. Whipped cream or ice cream go very well.
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I did dust the top of my finished cake with some icing sugar to pretty it up a bit. Normally I would place a paper doily on the cake to make a pretty pattern, but I don't have any of those in my kitchen at the moment.
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This is a really lovely cake. So simple to put together and it came out incredibly moist and delicious. The smell of it baking in the oven was incredible. That alone is worth making this cake.
I could hardly wait for it to come out and cool a bit so that I could dig into it. If I was a candle maker, this is a scent I would create for sure. Heavenly bliss!
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Some other spicy cakes you might enjoy are:
LIME FROSTED DOUBLE GINGER CAKE - This also smells heavenly when baking. Refreshingly delicious and moist, with a fabulously creamy lime cream cheese frosting. Three layers and three kinds of ginger ensure this is one cake you won't want to miss!
LEMON & GINGER SNACK CAKE - Lemon and ginger are perfect partners in this moist and delicious snacking cake. It's like a magic cake where everything is mixed together right in the tin. Topped with a lush lemon glaze and some candied stem ginger. Fabulously tasty!
Yield: 9
Buttermilk Maple Spice Cake
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A simple spice cake flavored with maple syrup and moistened with buttermilk. It smells heavenly when it is baking. This will have the neighbors knocking on the door to see what you are baking that smells so delicious!
Ingredients
- 1 cup (140g) plain all-purpose flour
- 1/2 cup (70g) whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- pinch cayenne pepper
- 2 large free-range eggs, lightly beaten
- 2/3 cup (160ml) buttermilk
- 1/2 cup (120ml) pure maple syrup
- 1/3 cup (80ml) canola oil
- 1 TBS dark molasses
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9-inch square baking tin and line the bottom with some baking paper, leaving an overhang to lift the cake out with.
- Whisk together all of the dry ingredients in a bowl to combine well.
- Whisk all of the wet ingredients together.
- Make a well in the middle of the dry ingredients and add the wet. Whisk everything together just until smooth. Do not beat. Pour into the prepared baking tin.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out lean and the top spring back when lightly touched.
- Leave to cool completely in the tin.
- Cut into squares to serve. Whipped cream or ice cream go very well.
Thanks so much for visiting! Do come again!
I am a huge fan of crumb cakes. Crumb cakes are a type of a coffee cake which are created by first making a dry crumb mixture. Some of that is removed and reserved for a topping and the remainder is mixed with wet ingredients to create the cake base, with the reserved crumbs being sprinkled on top prior to baking.
I just love them. They are always moist and delicious. The perfect weekend cake to enjoy with a hot drink and to share with family or/and friends.
This weekend is the Thanksgiving weekend here in Canada, a time when we will all be getting together with our families to celebrate all the things we are thankful for, and boy do we have a lot to be thankful for this year!!
With the slowing down of Covid, and with precautions in place, we are now able to get together fairly safely with our loved ones and celebrate all of the things which we are grateful for!
It's been almost two years now since I made my way back to Canada in the middle of the Pandemic, and I am finally, this weekend, getting to see my oldest son and his family. I am so looking forward to it.
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What better way to celebrate than with an easy crumb cake recipe. One that will be deliciously enjoyed with hot coffee (for them). The perfect thing to wake up to on a weekend morning!
These are the best kinds of cakes for weekend entertaining. Well, for breakfast entertaining any day of the week, I guess!
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Simple to make and oh so tasty when done. Lovely and moist from the use of yogurt/sour milk, this cake is nicely spiced with cinnamon and nutmeg. You could also add some cardamom if you are keen. (I love the slightly citrus flavor of cardamom.)
This goes together very quickly with the use of a food processor. You could of course cut the butter into the dry mixture by using a pastry blender, but a food processor does it in seconds! If you have one, I highly recommend using it!
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WHAT YOU NEED TO MAKE PIE PLATE CRUMB CAKE
Ordinary store cupboard baking ingredients. There is nothing complicated here!
- 1 1/2 cups (210g) plain all-purpose flour
- 3/4 cup (150g) white sugar
- 1/3 cup (65g) firmly packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (120g) butter
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 large free-range eggs
- 1 tsp vanilla extract
- 1 cup plain yogurt or sour milk
- raspberry jam (optional)
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You can use unsalted butter if you wish, but I only ever really keep salted butter in my kitchen. I prefer to cut back on the salt in recipes rather than have to keep two separate kinds. I just don't bake enough to get them both used.
Plain all-purpose flour. Simple.
I like to grate my own nutmeg. It tastes so much nicer when you grate it fresh. And as I said, you could add 1/4 teaspoon of ground cardamom if you wished for an extra touch of spice.
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I use pure vanilla extract for all of my baking and free-range eggs. I refuse to support an inhumane industry. I buy my eggs just around the corner from where I live. I can see the chickens out in their run when I pick up my eggs.
Having worked in a battery hen house grading eggs for my first father-in-law many years ago, and now having the choice to buy free range, I would never buy caged eggs. Never. With me it's a matter of principle.
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HOW TO MAKE PIE PLATE CRUMB CAKE
Nothing could be easier. This makes a lovely, moist and delicious, flavor filled, 9-inch cake.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch-deep pie dish very well. Place the dish onto a baking sheet and set aside.
Place the dry ingredients into the bowl of a food processor. Blitz to combine.
Drop in the butter and pulse a few times to make fine crumbs. Remove 1/2 cup (90g) and set aside.
Add the eggs, vanilla and yogurt to the remaining crumbs in the food processor and pulse to combine into a smooth thick batter.
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Scrap the batter into the prepared pie dish. If using jam, make 4 or 5 teaspoon sized dollops on top and swirl in with a toothpick decoratively. Sprinkle the reserved crumb mixture evenly over top.
Bake for 40 to 50 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
Leave to cool completely in the pie plate and serve from the plate, cut into wedges.
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You just want a slight swirl of jam. I think lemon curd would also be lovely as would some orange marmalade. Yummo!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
.JPG "Pie Plate Coffee Cake")
This is a fabulously tender cake, with a beautiful moist crumb. It is wonderfully spiced. I love the crumb topping with gives a nice crunch to the finish. Oh, and I do recommend adding the jam if you are a jam person.
Even without a hot drink, this is fabulous! I really hope that you will be inspired to bake and enjoy this cake! It's just the right size as well!
Moist, delicious, nicely spiced, not to large. What are you waiting for! Get baking! Happy Thanksgiving!
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Some other delicious breakfast cakes we have enjoyed on here are:
GLAZED CHERRY COFFEE CAKE -This is a fabulous breakfast cake. It goes together quickly and tastes delicious! With a lovely cherry filling and sweet glaze, it always goes down a real treat!
HAZELNUT AND CHOCOLATE CRUMB CAKE - This delicious moist cake with it's moreish nutty chocolate crumb topping is most delightful served up when still slightly warm from the oven . . . so you get just a tiny bit of ooze from the chocolate in the crumble . . . fabulous with a hot bevvie . . . or an ice cold glass of milk.
Old Fashioned Pie Plate Crumb Cake
Yield: 6 - 8
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
This tender crumb cake is a deliciously tender cake with a lovely crumb topping. Very easy to make. A food processor helps to speed up the process.
Ingredients
- 1 1/2 cups (210g) plain all-purpose flour
- 3/4 cup (150g) white sugar
- 1/3 cup (65g) firmly packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup (120g) butter
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 large free-range eggs
- 1 tsp vanilla extract
- 1 cup plain yogurt or sour milk
- raspberry jam (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch-deep pie dish very well. Place the dish onto a baking sheet and set aside.
- Place the dry ingredients into the bowl of a food processor. Blitz to combine.
- Drop in the butter and pulse a few times to make fine crumbs. Remove 1/2 cup (90g) and set aside.
- Add the eggs, vanilla and yogurt to the remaining crumbs in the food processor and pulse to combine into a smooth thick batter.
- Scrap the batter into the prepared pie dish. If using jam, make 4 or 5 teaspoon sized dollops on top and swirl in with a toothpick decoratively. Sprinkle the reserved crumb mixture evenly over top.
- Bake for 40 to 50 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool completely in the pie plate and serve from the plate, cut into wedges.
Notes
To sour your own milk: Add 1 TBS of lemon juice to a cup and fill with whole milk to the one cup measure. Leave to clabber for at least 10 minutes.
Thanks so much for visiting! Do come again!
I have a beautiful Butterscotch Cake recipe to share with you today. This is one of my favorite cakes to make and bake.
Not only does it turn out perfect every time I make it, with a beautiful butterscotch flavor, but it is also incredibly moist and delicious.
It smells amazing when it is baking. My mouth waters in anticipation each and every time!
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One thing you can count on when making a cake with buttermilk is that it is going to be super moist. Add brown sugar into the mix and you have a recipe for a really delicious and moist cake.
There is nothing artificial in this cake or its lush frosting. Only natural ingredients. Soft light brown sugar, real butter, buttermilk, eggs, and the usual suspects, flour, baking powder, soda, and real vanilla extract.
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The frosting is also natural. Just butter, cream and brown sugar. Put together in such a way as to create a lush penuche frosting. Fudgy and buttery.
When we were children, my mother would sometimes make us brown sugar fudge as a treat. It was so sweet, but so good. Other times she would make peanut butter fudge. It was my favorite.
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I used to do the same thing for my own children when they were growing up. When I was beating the frosting for this cake with my wooden spoon it reminded me of those times and how much they enjoyed being able to scrape out the fudge pot when I was done.
Children love simple things like that. I wonder if they remember those times with as much fondness as I do! I sure hope so!
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WHAT YOU NEED TO MAKE BUTTERSCOTCH BUTTERMILK CAKE
Simple ordinary everyday ingredients. Nothing artificial here.
For the cake:
- 1/2 cup (120g) butter
- 1 1/3 cups (280g) soft light brown sugar
- 2 large free-range eggs
- 2 tsp vanilla extract
- 2 cups (280g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240ml) buttermilk
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For the icing:
- 1/2 cup (120g) butter
- 1 cup (200g) firmly packed soft light brown sugar
- 1/3 cup (80ml) cream
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HINTS AND TIPS FOR A GOOD CAKE
Follow the recipe as written. Most times when people fail at making cakes, it's because they didn't follow the recipe as written.
Always use the correct sized pan as directed in the recipe.
Get all of your ingredients ready before you begin and make sure they are all at room temperature. If you have everything out, you are less likely to forget to add any vital ingredients.
Sift together the dry ingredients so that you can aerate the flour and evenly distribute any leavening needed.
Don't be slack or lackadaisical in measuring your ingredients. Baking is an exact science. Actually, baking by weight is the most reliable way to bake. 100g will always be 100g but a measuring cup can often vary a bit in size.
Push your brown sugar through a sieve to get out all of the lumps. I find the brown sugar here in Canada to be a lot lumpier than the brown sugar I was used to in the UK. Pushing it through a sieve takes care of that problem.
Don't over beat the batter. Over-beating toughens cake batters. Likewise, don't under beat.
Don't open your oven door when baking a cake. Opening the door can cause a cake to fall or sink in the middle. If you need to look, turn on the oven light and look through the window.
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HOW TO MAKE BUTTERSCOTCH BUTTERMILK CAKE
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and line the bottom with some baking paper. Set onto a baking sheet and set aside.
Put the brown sugar for the cake through a sieve and then beat together in a medium sized bowl with the butter until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla and salt, blending well.
Sift the flour, baking powder, and soda together. Fold into the creamed mixture alternating with the buttermilk, blending until you have a smooth batter. Pour into the prepared baking tin.
Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 325*F/165*C/ gas mark 3 and bake for an additional 15 to 20 minutes. The cake will spring back when lightly touched in the center and a toothpick inserted will come out clean.
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Leave to cool in the tin completely. Tip out and remove the paper and place right side up on a serving plate.
To make the frosting combine all of the ingredients in a saucepan. Cook stirring over medium heat until the butter melts and everything is well blended.
Bring to a simmer and then simmer over medium low heat until the mixture reaches the soft ball stage (see note). This will take from 7 to 12 minutes.
Remove from the heat and beat with a wooden spoon until the mixture begins to thicken and loses its gloss. Spread the frosting over the cake decoratively while the frosting is still warm. It will set like fudge.
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Sometimes I find that store iced cakes can be overly sweet or almost cloying. This one isn't that way in the least. In fact, I would go so far as to declare it the perfect Butterscotch cake!
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The simple flavors of this cake tick all my boxes. If you are looking for something equally delicious but perhaps in a different flavor, you might enjoy these!
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back. It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
SPANISH CAKE - I have really saved the best for the last. This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week! It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
Butterscotch Buttermilk Cake
Yield: 8 - 10
Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M
A moist and delicious brown sugar buttermilk cake with a lush penuche frosting.
Ingredients
For the cake:
- 1/2 cup (120g) butter
- 1 1/3 cups (280g) soft light brown sugar
- 2 large free-range eggs
- 2 tsp vanilla extract
- 2 cups (280g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240ml) buttermilk
For the icing:
- 1/2 cup (120g) butter
- 1 cup (200g) firmly packed soft light brown sugar
- 1/3 cup (80ml) cream
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and line the bottom with some baking paper. Set onto a baking sheet and set aside.
- Put the brown sugar for the cake through a sieve and then beat together in a medium sized bowl with the butter until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla and salt, blending well.
- Sift the flour, baking powder, and soda together. Fold into the creamed mixture alternating with the buttermilk, blending until you have a smooth batter. Pour into the prepared baking tin.
- Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 325*F/165*C/ gas mark 3 and bake for an additional 15 to 20 minutes. The cake will spring back when lightly touched in the center and a toothpick inserted will come out clean.
- Leave to cool in the tin completely. Tip out and remove the paper and place right side up on a serving plate.
- To make the frosting combine all of the ingredients in a saucepan. Cook stirring over medium heat until the butter melts and everything is well blended.
- Bring to a simmer and then simmer over medium low heat until the mixture reaches the soft ball stage (see note). This will take from 7 to 12 minutes.
- Remove from the heat and beat with a wooden spoon until the mixture begins to thicken and loses its gloss. Spread the frosting over the cake decoratively while the frosting is still warm. It will set like fudge.
Notes
You can test for the soft ball stage by dropping a bit of the mixture into a glass of cold water. You should be able to pull the drop together into a soft ball.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
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