Saturday, October 19, 2013

back, with cake

Hah!  I'm returning to blogging.  I'm still not sure why I quit for a while, nor am I entirely sure that I want to get back into the habit of blogging about most of what I cook.  However, I know this -- I made a great cake a couple of weeks ago, and I have to share the recipe.  :)

Maple-Walnut Spice Cake
yield: one 8-inch pan, 9 to 16 pieces (depending on how you cut them!)

Cream together:
1/4 cup butter, at room temperature
3/4 cup packed brown sugar

Stir in:
3/4 cup buttermilk
1 egg
1/2 tsp maple extract
1/2 tsp vanilla extract

Combine, then fold into wet ingredients just until combined:
1 cup AP flour
1/2 cup chopped, toasted walnuts
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp salt

Pour batter into greased 8-inch square baking pan, and bake at 350 for 30 to 40 minutes.  Cool.  Prepare frosting:

Beat together:
2 1/2 tbsp butter, softened
1 1/2 cups powdered sugar

Beat in:
1/4 cup sour cream
1 tbsp maple syrup
1/2 tsp maple extract
1/2 tsp vanilla extract

Top with additional toasted, chopped walnuts.  Store cake in fridge.