Last Sunday was my birthday. Typically we do not make a big ordeal about birthdays and holidays. I can only remember one time since we have been married that I made Chris a birthday cake. On Sunday I was making a dry shampoo for my hair that involved cinnamon and realized we had less than a teaspoon left. I am one to say that the last person that almost uses an item up needs to put it on the list for the grocery. Chris was planning to go to the store that day, and when he got home we had a fresh jar of cinnamon.
I was inspired by the new jar of cinnamon. Knowing that there was fresh cinnamon led me to decide to make myself a birthday cake (well sort of). I did not really care about my birthday or making it for myself, I just had this overwhelming urge to have spice cake with nutmeg, cloves, and of course cinnamon. Oh man was it worth it! We have had a slice (or two) each night this week. Usually I am not one to make a cake. I feel they tend to go dry out too fast, so I resort to going to our favorite cupcake bakery, Saint Cupcake, where we can select a few different flavors to enjoy in the smaller cupcake format.
Buttermilk Spice Cake (Food Network)
Recipe courtesy of Emeril Lagasse, 1999
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk
Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
*Only change I made was I did not have allspice, so I used a bit more nutmeg, cloves, and cinnamon in its place. Also, I did not slice the cake in half, I just frosted between the two layers and on the top. Slicing would have been too much work and I was ready for a slice!
The recipe from Food Network did not have a frosting recipe, so after exploring quite a few (and not wanting to use one with cream cheese) I found this one which at first Chris felt was too cinnamon-y. I thought it was perfect. The recipe comes with a cake recipe, but I did not have cake flour, and I already found the cake I wanted to make, so the link has both, but I only made the frosting.
Cinnamon Frosting (Better Recipes)
1 box (16 ounces) powdered sugar
1 Tablespoon cinnamon
1/4 cup melted butter
1 egg white
Dash of salt
3 Tablespoons milk
1/2 teaspoon vanilla
1. Sift powdered sugar and cinnamon into a bowl.
2. Remove 1/2 cup of the sugar mixture and place in a mixer bowl along with the melted butter. Beat until blended. Beat in egg white and salt.
3. Add remaining sugar mixture to bowl, along with the milk and vanilla. Beat at high-speed until it is of spreading consistency.
The photo shows a runny frosting. It was the first night but that was because we could not wait to dig in. By the time we had a piece the next night the frosting was firm. We drizzled some extra frosting on our slices the first night. This recipe is my new favorite.