Tag Archives: vanilla

Spice Cake Drenched in Cream Cheese Frosting

I obtained this recipe, after suffering its wonderous, moist, frosted phenomenon, from old family friends.  They deserve credit for this amazing cake I continue to make at least once a year. It’s perfect for that rich, Christmas or Thanksgiving dessert you were assigned to bring to the party.

For the cake:

  • 2 cups flour
  • 1 1/2 cup brown sugar
  • 1 cup sour cream (cream cheese substitution is okay)
  • 2 Tbsp. butter
  • 1/4 cup shortening
  • 1/2 cup water
  • 2 heaping tsp. cinnamon
  • 1 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 heaping tsp. cloves
  • 1/4 tsp. salt
  • 1/2 heaping tsp. nutmeg
  • 2 eggs

For the cream cheese frosting:

  • 1 package cream cheese, softened
  • 1 Tbsp. milk
  • 1 tsp. vanilla
  • 4 cups powdered sugar

Start by preheating the oven to 300 degrees Farenheit.  Grease and flour either a 13″ x 9″, 2 round cake pans, or a bundt cake pan (these would also make excellent cupcakes). 

Beat all ingredients with a hand mixer on low for 30 seconds.image  Beat for a remaining 3 minutes on high.image

Pour batter into your pan.  imageBake for approximately 40-45 minutes for a rectangular pan or 30-35 minutes for the round pans or bundt cake.  When a toothpick comes out of the center clean, the cake is finished cooking.

While the cake is cooling, whip up the frosting.image In a mixing bowl, beat the cream cheese, milk and vanilla together on low-speed with a hand mixer until smooth. image In doses of about one cup, add in the powdered sugar. image Cream together until frosting is smooth and spreadable. image

Spread cream cheese frosting over cake. Enjoy.image

I doubted the fridge’s holding of unexpired sour cream, and used cream cheese in the cake instead only to find out the next day we had not one, but TWO fresh cartons of sour cream. Whoops. The only difference I noticed was the dense cake was less moist than its sour cream compromised counter-part.  It was still enticing, then again, what, covered in cream cheese frosting, wouldn’t be?

I made a mini sampler size for taste testing, just in case the cake didn’t turn out using cream cheese inside the cake. Andrew refused to touch it, so I gave it to my mom and Dave first. They all agreed it was well-prepared and delectable, despite my impatience for both the trip to the store to buy sour cream and to allow the oven to fully heat up to 300 degrees Farenheit.

The spices remind me of sipping on a gingerbread latte from Starbucks, or slurping up some Pumpkin Black Bean Soup (minus the cayenne), not to mention it makes the whole house smell like a lit Yankee Candle.  Each bite is dribbled in luscious cream-colored gobs of icing.

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Filed under Dessert, Food

The Moistest Banana Bars Ever

Wondering what to do with those brown bananas that are starting to attract fruit flies?  Well one concept is to peel them and freeze them for smoothies, but an even better idea is to make these breakfast bars from Gooseberry Patch.image

  • 2 cups flour
  • 1 1/4 cups sugar
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 ripe bananas, mashed
  • 3/4 cup shortening
  • 4 eggs
  • 2 tsp. vanilla extract
  • Powdered sugar

Mix your dry ingredients in one bowl: flour, sugar, baking soda, salt.  In another bowl mash together the wet ingredients: bananas, shortening, eggs, vanilla.

Next, combine the wet ingredients with the dry until the flour mixture is just moistened.

Grease a 13″ x 9″ pan and pour the batter in, spreading out evenly.  Bake in the oven at 350 degrees Farenheit for approximately 20 minutes.

When cool, cut into squares and serve using a sifter to sprinkle fresh powdered sugar on top.image

Another topping option I didn’t make because I was out of cream cheese, and not feeling like a 20 minute drive to the store, is cream cheese frosting. All you need to do is cream together one package of cream cheese, a stick of butter, 2 cups of confectioners’ sugar and 1 tsp. of vanilla extract.  Then top the frosting with chopped walnuts for an extra nutty crunch.image

I’ve never had banana bread this moist, fluffy or tasty before. The top stays sticky where the sugar seems to rise and sit.  The inside is extremely light and fluffy, unlike most banana breads, which are a little dense.  It’s not over-filling and makes a larger quantity than a small bread pan would.  My mom suggested it needed walnuts, which, if you make it with the cream cheese frosting, would be the cherry topping of the sundae.  It’s an easy, grab-and-go breakfast for the week.

 

 

 

 

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Filed under Breakfast, Food