A mixture of 6 autumnal spices and browned butter make this gorgeous cake heavenly.
September is going so quickly! In Scotland, autumn has begun with the trees turning orange and red and finally, the sun has come out which is such a rare sight. As autumn is here, it is the perfect time to break out your cinnamon and mixed spice for autumnal baking. Apple cakes and gingerbread, autumn is definitely one of my favourite times of the year to bake up some delicious treats.
This week on the Great British Bake Off it was Victorian week with an episode dedicated to 19th century bakes which were all unusual to say the least! This week's challenges were a signature challenge of meat pies, a technical of Tennis Cake and a showstopper of a Charlotte Russe.
As I don't eat meat, the signature challenge this week was not on the cards so instead, I made this divine spiced cake. Flavoured with brown sugar, 6 spices and browned butter, this cake has a caramely, nutty spiced flavour and paired with the homemade cooling whipped cream topping, this cake is a slice of autumnal heaven.
This cake is so much better than a savoury pie, a savoury pie isn't sweet or is it a cake!
Making this cake couldn't be simpler, it is an easy wet-to-dry recipe which requires little time and bakes up really well. A wet-to-dry recipe is basically a recipe where you mix together the wet ingredient in a bowl and then add all of the dry ingredients. Then you just mix it together to make a batter and bake it up. This method of baking a cake is one of the easiest ways which also guarantees great results even if you are a first time baker; it is hard to go wrong!
This cake uses typical ingredients which you probably have in your home right now; butter, brown sugar, eggs and flour as well as a large selection of spices such as cinnamon, nutmeg, mixed spice, allspice, ginger and cardamom.
However, if you do not have all of the spices listed above, you can easily use 1 tablespoon of pumpkin pie or mixed spice instead however the flavour may not be as complex.
The topping of the cake is sheer luxury with the warming spiced cake. Cream, icing sugar and vanilla, whipped until airy yet soft and spread over the cake. Dusted with cinnamon, the cool cream topping adds an extra dimension to the moist and tender cake.
You can also top this cake with a tangy cream cheese frosting, buttercream frosting or even go au naturale. Personally, I think this cake would also be delicious served plain but heated up in the microwave for a couple of seconds and plated with a spiced berry compote. I wish I had a microwave for things like that!
This cake is so delicious with a hot cup of tea and a good read, especially on those cold autumn days when all you want to do is to sit inside with a blanket draped around you in front of the fire. Everyone has those days.
If you do decide to make this cake or anything else on my blog, I would love to see it. Simply share your baking, using the tag #bakingtheday so I can see all of your gorgeous creations.
qotd - have you had a pumpkin spiced latte before?
Brown Butter Autumn Spice Cake
Posted by Eve
Makes 1 cake
For the cake
- 60g unsalted butter
- 60ml oil, I used rapeseed
- 140g soft light brown sugar
- 2 organic free-rage eggs, at room temperature
- 1 tsp. vanilla extract
- 175g plain flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3 tsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. mixed spice
- 1 tsp. allspice berry powder
- 1 tsp. ginger powder
- 1/2 tsp. cardamom powder
- 80ml warm water
For the whipped cream topping
- 100ml whipping cream
- 1 tbsp. icing sugar
- 1 tsp. vanilla extract
- Preheat the oven to 170ºc/ 160º fan/ gas mark 4 and grease and line a deep 20cm cake tin and set aside.
- Put the butter into a saucepan and melt it over a medium heat. Turn up the heat once melted and cook until the butter has turned a golden medium brown colour. Pour the butter into a large mixing bowl.
- Add the oil, soft light brown sugar, eggs and vanilla into the bowl and whisk well until smooth and foamy. Sieve in the plain flour, baking powder, salt and all of the spices. Gently mix and add the warm water, stirring the batter together until no lumps remain.
- Pour the batter into he cake tin and level the top. Bake for 20-25 minutes until risen, golden and when a skewer is inserted, it comes out clean.
- Let the cake cool in the tin for 10 minutes before removing and setting on a wire cooling rack to cool completely.
- While the cake is cooking, make the whipped cream. Put the cream, icing sugar and vanilla into a bowl and whip it until it hold soft peaks. Refrigerate until needed.
- Once the cake is cold, top the cake with the cream. Decorate if desired and serve.
Store the cake in the fridge covered for a maximum of 4 days. Best enjoyed at room temperature.