Brown Butter Spicy Treat (Print Version)
# Ingredients:
→ Spice Cake
01 -
3 and 1/4 cups (350g) plain flour
02 -
1 and 1/2 tsp rising powder
03 -
1 tsp sodium bicarbonate
04 -
1/2 tsp table salt
05 -
1 tbsp ground cinnamon
06 -
1 tsp ground cardamom
07 -
1 tsp powdered ginger
08 -
1/2 tsp freshly ground nutmeg
09 -
1/4 tsp ground cloves
10 -
2 cups (380g) packed soft brown sugar
11 -
1 cup (200ml) neutral cooking oil
12 -
1 cup (235g) plain apple puree
13 -
4 large eggs at room temp
14 -
3 tsp pure vanilla essence
15 -
3/4 cup (200g) tangy cream at room temp
→ Brown Butter Cream Cheese Frosting
16 -
1 cup (220g) sweet cream butter without salt
17 -
16 oz soft cheese at room temp
18 -
5 cups (600g) icing sugar
19 -
1/2 tsp vanilla drops
→ Decorations
20 -
Cinnamon quills
21 -
Sugar-coated nuts (use half portion)
# Instructions:
01 -
Heat your oven to 350F. Get two 8-inch round cake tins ready by spraying with cooking spray and putting parchment circles on the bottoms. Wrap cake strips around the tins if you have them.
02 -
Grab a bowl and stir together your flour, rising powder, sodium bicarbonate, salt, and all your spices like cinnamon, cardamom, ginger, nutmeg, and cloves until they're well mixed.
03 -
In a big bowl, stir the brown sugar, oil, and apple puree together until they're nicely blended. Put in one egg at a time, then add your vanilla.
04 -
Add half the dry stuff and mix it in. Drop in the tangy cream, then add the rest of the dry mix. Your cake mixture should be pretty runny.
05 -
Split the mix between your two tins, filling them about 2/3 full. Cook for 35-40 minutes or until you can stick a toothpick in and it comes out clean.
06 -
While your cakes are in the oven, melt your butter in a pan over medium heat until it turns amber. Cool it down until it's firm but still easy to spread.
07 -
Beat your brown butter and soft cheese until they're smooth. Slowly add icing sugar and vanilla until you get the right thickness.
08 -
After your cakes cool completely, cut off the tops to make them flat and split each cake into two layers. Stack them with frosting between each layer, then cover the whole cake with a thin coat of frosting. Cool for 20-30 minutes, then put on the final frosting layer and add your decorations.
# Notes:
01 -
You can also cook this in three 6-inch tins or two 9-inch tins, just change the cooking time a bit.
02 -
If you don't have cardamom, just toss in an extra 1/4 tsp each of cinnamon and ginger, or use some pumpkin pie spice mix instead.