Tuesday, June 19, 2012

Spice Cake with Penuche Frosting

  • 2 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1 tsp cocoa powder
  • 1/2 cup butter (1 stick)
  • 2 cups (packed) light brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1/2 cup butter (1 stick)
  • 1 cup brown sugar
  • 1/4 cup milk
  • 1¾ – 2 cups confectioners’ sugar
  1. For the spice cake:
  2. Preheat oven to 350°F. Have all ingredients at room temperature. Grease two 8-inch cake pans. Sift first 7 ingredients into a small bowl; set aside.
  3. Using an electric mixer, cream the butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating will after each addition. Stir in vanilla. Add in flour mixture in 3 additions alternately with the sour cream in 2 additions, beating well after each addition.
  4. Pour batter into prepared cake pans and bake until top is golden brown and tester inserted into centers comes out clean, about 25-30 minutes. Set cake pans on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeters and turn cakes onto rack. Let cool completely before frosting.
  5. For the penuche frosting:
  6. Melt butter in a sauce pan over medium heat. Stir in brown sugar. Bring to a boil then reduce heat to low, stirring continuously for 2 minutes. Stir in milk. Return to a boil, stirring constantly, then remove from heat. Allow mixture to cool to lukewarm temperature, then gradually stir in confectioners’ sugar until frosting has reached your desired consistency. For a thicker frosting, add more sugar; to thin it out, you can always add a bit of milk. Fill and frost the cooled cake. Enjoy!
Recipe from Dramatic Pancake

1 comment:

  1. Hi Sarah! Could you please add me on my new email address? Thank you!!!