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Maple and soured cream ginger spice cake recipe

Maple and soured cream ginger spice cake recipe



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  • Dish type
  • Cake

Maple syrup and dark brown soft sugar bring that gorgeous maple flavour to this delicious soured cream spice cake laden with ground giner, cinnamon, cloves and nutmeg. Ready in 45 minutes from start to finish, this cake is a lovely, mapley, spice treat for elevenses or afternoon tea.

21 people made this

IngredientsServes: 20

  • 290g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teasopon salt
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 100g margarine
  • 150g dark brown soft sugar
  • 240ml maple syrup
  • 150ml soured cream
  • 2 eggs
  • 75ml soured cream

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake layer tins.
  2. Sift together into a bowl: Flour, baking powder, bicarb, salt, ginger, cinnamon, cloves and nutmeg. Add the margarine, dark brown soft sugar, maple syrup and 150ml soured cream. Beat for 2 minutes with an electric mixer set at medium speed. Beat in the eggs and 75ml soured cream and mix for another 2 minutes. Pour mixture into prepared tins.
  3. Bake in preheated oven for 30 to 35 minutes, or until cake springs back lightly when touched. Cool for 5 minutes, then remove from tins and continue cooling.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (18)

Has to be one of the easiest, lightest and tastiest cakes I've ever made! It is so more-ish. Whole cake went in less than twenty four hours! Will definitely be making this cake time and time again. I topped and filled mine with a mascarpone and lemon curd topping. Yum-26 Aug 2014

by BURNTSIANNA

Great recipe! I would suggest using fresh ginger and adding some vanilla. Also, I used whole wheat pastry flour for half of the flour, butter instead of shortening, and yogurt instead of sour cream. I added raisins for some more texture. For the frosting, I made a cinammon whipped cream cheese frosting and sprinkled the top with crushed walnuts. I made the cake for a friend's birthday and everyone loved it. The ginger really adds something special.-07 Jul 2004

by PAROGIRL

Wonderful cake. Moist and flavorful. I followed exactly except used a Bundt pan and baked for 45 minutes. Frosted with a maple-cream cheese frosting that I made very soft and sort of draped over the cake. Then I grated some hazelnuts and chocolate dust over the top - beautiful presentation! Thanks for the great recipe! OH. I used butter instead of shortening, too.-27 Aug 2009

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Mainly Baking

This is a huge cake, just right for Easter celebrations, but it will be the last large cake for quite a while, as our expanding waistlines must be reigned in! Future bakes will be smaller, and aimed at The Chief Tester (my son) rather than being something OH and I want to eat.

If I made this again, I would try to get the two streusel layers further apart. It was something of an experiment, as I was using a crumb cake recipe in a bundt tin, and didn't want a crumb layer as either the first or last layer in the tin.

I used Ina Garten's Sour Cream Coffee Cake as the basic recipe, but used some cocoa in place of some of the flour in the streusel, and added 100g of chocolate chips to a portion of the cake batter, as well as arranging the layers differently. I also used pecans instead of walnuts. As we don't have cake flour available in the UK, I substituted just under half a cup of cornflour (50g) for some of the flour. Once the cake was cool, I added a chocolate glacé icing.

Ingredients


Recipe Summary

  • 1 ¼ cups shortening
  • 2 eggs, beaten
  • 1 cup packed brown sugar
  • 1 ¼ cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Cake, Crumbs and Cooking

Nigella's Soured Cream Chocolate Cake, with C's additions
Ingredients
200g plain flour
200g caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
40g best quality cocoa powder
175g butter, very soft
2 large eggs
2 tsp vanilla extract
150ml soured cream
60g white chocolate, chopped
85g dried cranberries

10 comments:

That looks really good - it somehow looks light and airy but substantial too because of the cranberries and chocolate!

Great recipe. I have two tubs if sourcream that quickly need a home so this is perfect. Thanks x

Lovely combination of flavours!

I really need to buy myself a bundt tin! Looks lovely and so tasty . you had me at white chocolate lol

I love soured cream chocolate cakes - and I think cranberries and white chocolate are the perfect additions!

I love cranberry in cakes - those little bursts of tart (but not too tart) fruitiness are heaven!

Just gorgeous. I am itching to make chocolate cake. I was gong to make one with courgette first, but I do have tubs of sour cream in the fridge. hmmmmmmm.

It sounds lovely, lovely sour cranberries to cut through the cake.

Did you know that people that are on warfarin cannot have cranberries as they react together? I only discovered this recently and point it out everytime anyone mentions cranberries as it is a very little known side effect!

love your tinkering with the recipe - I don't have a bundt tin but always fear the cake would stick - though I think I would prefer a silicone tin as this seem more foolproof

Dom - this cake is a fitting end for any soured cream you have hanging around!

Chele - I often think of you when I'm using white chocolate!

CC - I love using cranberries, as you say, they're sweet and tart - yum!

Helen - thank you! I'm not sure about the warfarin interation, googling suggests cranberry juice should be avoided, but obviously, anyone on warfarin should consult their anticoagulation clinic nurse/doctor/GP for advice!

Johanna - I'm never sure about silicon actually. I've used silicon bakeware a couple of times, and sometimes it's fine, and sometimes it sticks more than normal metal non-stick. Hmm, jury is out on silicon for me!


Spiced applesauce cake

If there is anything as magnificent as October in New York City, well, I don’t believe you. The trees I didn’t know we had deposit rust-colored leaves all over the sidewalks, the sky is impossibly blue, the air drinkably crisp and suddenly, you can walk for miles and never feel overheated or spent. It leads to a lot of trips to the market. Even when we don’t need anything, we just make up excuses to go, like just to get a tiny apple for our 13 month-old anti-New Yorker who smiles at and chats (“Ga-ga! Gaga!”*) willingly with strangers who pass him on the sidewalk and if that hasn’t charmed you yet, imagine this same child clutching a handful of flowers the eggplant lady at the market gave him to give to his mama. Seriously, guys, New York City is sweet in the fall.


And without fail, this is my favorite month to cook, the one in which every recipe that crosses my path delights me more than the one before. Remember last week, when I was all “these scones are October on a parchment-lined baking sheet”? I was lying. Turns out, this is. Well, in a buttered square cake pan. It’s one of these cakes you should make just because you can. Just because there’s nothing not to love about a kitchen filled with the scent of freshly baked spiced cake. Or because you’re probably drowning in apples and applesauce from your apple-picking excursions and are out of ideas for them. Or because you’ve never met an application for cream cheese frosting that you couldn’t love.

I don’t spend a lot of time talking about ingredients on this site because I like to focus on the kind of recipes that work with whatever you can get, whether it’s big chain store brand or ground from organic free range fairy wings. But. Two weeks ago, I stopped by the Penzey’s spice stand in Grand Central Terminal Market just to look which as we all know is shorthand for, “Time to break out the granny cart!” I had a list of things I’ve been curious about — What does good white pepper taste like? Why does Mexican vanilla extract smell so much more heavenly? Tell me about Aleppo pepper! — but the one that took this cake from “perfect” to “transcendent” was Vietnamese cinnamon, which managed to be stronger, clearer and richer than any cinnamon I had used before. I can’t think of a better thing to treat yourself to in this cinnamon-dusted season, or a more welcome addition to the recipe below.


* He thinks his name is Gaga. We keep trying to tell him that name is taken, and that he’ll have to be called “Little Lord Gaga” instead.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
Adapted, barely, from Gourmet.com

This cake is extremely moist, which means it’s a rare cake that tastes almost as good on day three as it did on day one, if you can get it to last that long. It’s the kind of cake that quickly slips into your repertoire make it on a Monday, I guarantee you’ll find another event that wouldn’t be complete without it by Friday. And then again on Sunday.

If you’re using a stronger cinnamon, such as the aformentioned Vietnamese cinnamon, you can use 2/3 of the suggested amount for a similar impact, or full amount for an extra cinnamon pop.

Drowning in apples from an orchard excursion and haven’t made applesauce yet? Here’s my favorite, easy as can be, recipe for it, subtle and unsweetened. Want another fun fall riff on this? Try pear sauce, with or without the vanilla bean, instead or a mixture of the two.

Update 11/4/11: Just made these as cupcakes and it yielded 18. They bake for 15 minutes, same temperature. Mine didn’t dome terribly much, so you can safely fill them 7/8 of the way. I would suggest doubling the frosting (I 1.6x-ed it and came up a little short), especially if you frost cupcakes in the bakery style, as in, generously. Happy baking!

For cake
2 cups (8 3/4 ounces or 250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped

For frosting
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.

Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.

Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Do ahead: We were impressed with how well this cake kept for three days but were unable to “research” if it lasted longer. Keep frosted cake in the fridge. If you’d like to bake the cake further in advance, I’d wrap it well and freeze it until the day you need it. Leave it out on the counter to defrost and frost it up to a day in advance.


Maple and soured cream ginger spice cake recipe - Recipes

Home | Contents | Recipe toc > Chocolate sour cream cake
from the Blue Willow Restaurant, Tucson, AZ

RimJournal: Recipes

Chocolate sour cream cakefrom the Blue Willow Restaurant, Tucson, AZ

Cake: (serves 12 to 15)
2 cups flour (448 grams)
2 cups sugar (448 grams)
1/4 teaspoon salt (1 gram)
4 oz. unsweetened chocolate (112 grams)
1 cup water (240 ml)
1/2 cup butter (112 grams)
1 cup sour cream, at room temperature (240 ml)
1 teaspoon vanilla (5 ml)
1 1/2 teaspoon baking soda (6 grams)
2 beaten eggs

Chocolate sour cream frosting:
2 cups powdered sugar (450 grams)
pinch of salt
1 1/2 teaspoon vanilla (8 ml)
1/3 cup milk (80 ml)
4 oz. unsweetened chocolate (112 grams)
1/3 cup melted butter (80 ml)

Grease or line two 9-inch (23 cm) cake pans or one 9-by-13 (23 X 33 cm) inch pan. Preheat oven to 350 degrees F (175 degrees C). In mixer, combine flour, sugar and salt.

Melt chocolate with butter and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.

Pour batter into pans and bake until toothpick inserted in middle comes out clean. Bake for 30 minutes. Cool on rack 10 minutes and unmold cake to cake rack to cool completely before frosting.

To make frosting:

In mixer, combine powdered sugar, salt, vanilla and milk. Melt the unsweetened chocolate and add to powdered sugar mixture. Slowly add melted butter and beat to spreading consistency.

Ice cake using about 1/2 cup (220 ml) of icing between layers.

The Blue Willow Restaurant, 2616 N. Campbell, Tucson, Arizona 85719, USA, tel: (520) 327-7577. Open 7 days a week, reservations accepted.

The Blue Willow Restaurant was founded by Tucson native, Janet Seidler. Janet, her husband, Mark, and daughter, Rebecca Ramey, manage the Blue Willow which, except for a few years, has been her family's business since 1978.


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Maple and soured cream ginger spice cake recipe - Recipes

What a GREAT entry into the Take over the world Tea Time Random Recipes challenge! THANKS so much and I could do with a slice if that RIGHT now! Karen

Thanks Karen - it went very quickly, else I'd mail you some lol!

You should show us your magazines anyway Stuart, I like a bit of a nosy at other people's books and mags, I'm sure other people would look too.

What a great crumble crumb topping, I don't think I've seen anything like that before.

Thanks Janice - it was well lush!!

This looks delicious and I can speak with some authority on the subject, as you know! ) I would have a great chunk of this cake with a steaming mug of black coffee! Actually, I wish I COULD have a great chunk with a mug of coffee!

Would that be a Cakeyboi mug? )

I love crumb cake it's actually one of my favorite treats. Yours looks great!

It is good Laura, isn't it? I think it's the cinnamon that does it for me!!

Yay for Outsider Tart! and Yay that you're random recipe you landed on was an American one. although I'm guessing in your recipe collection the odds of it being American would probably be pretty good! Can you believe I've never had crumb cake before? it just doesn't appeal to me, not enough frosting - haha! but maybe I should try some for real in America soon and see how it tastes, yours does look and sound super yum! p.s only 5 more days til I am living in the land where Lucky Charms & Root Beer will be freely available on my supermarket shelves!! (not to rub it in or anything!)

Thanks Gem - I am jealous needless to say ) but I really hope your move goes well and I hope to hear from you soon and see what north American inspiration you can provide - keep in touch!


12 thoughts on &ldquo Sour Milk Waffles &rdquo

Sour milk can be made by adding a tablespoon of white vinegar to a cup of milk, stirring, and letting it sit five minutes. A cup and a half of milk should get 1 Tablespoon, plus 1 1/2 teaspoons. Don’t worry it won’t go all lumpy, it’ll just look creamier than usual. This is also what you do if you have a recipe with buttermilk in it, but have no buttermilk on hand. I’ve been using it for years, my yummies always come out all right. :-)

From Mom’s Cookbook, page iii, Sour Milk or Buttermilk – Use 1 tablespoon vinegar or lemon juice, plus enough fresh milk to make 1 cup let stand for five minutes before using. I’ve used this once or twice and it does work.

Kathy’s right — I usually will add half a lemon to the milk when something calls for buttermilk. Thickens right up.

I made these after trying Alton Brown (great), Martha Stewart (good), package mix (meh) and others. Yeah, new wafflemaker. These were light and crisp, the best of the bunch this is now “my” recipe. I used lemon juice, as my mom used to do, to sour the milk. I used the standard waffler, not the Belgian. Five Yums Up.

Aunt Deb, that’s great news! I’m so glad you found “your” recipe, one that really works for you. Gram would be delighted. :-)

You can use soured raw milk, but never soured pasteurized milk!

Why not use pasteurized sour milk?

Raw milk still contains the good bacteria and intact enzymes that naturally culture the milk as it ages. Pasteurization destroys these things so it just putrefies. Raw milk that is properly handled from clean grass fed cows is the most nutritious and natural food on the planet. Only within the last 100 years has mankind corrupted this staple which has nourished generations for thousands of years. *stepping off soap box* )

Just made these as per the recipe and they were delicious. Lucky enough to live where RAW milk is available.
It made 4 belgian waffles.

This is very easy not gross use canned milk and vinegar to make sour milk takes 5 min

Well reading all these comments I am surprised I am still alive. My mother, an excellent Pennsylvania Dutch-raised cook, always made pancakes with soured, pasteurized milk. Of course, the milk will eventually go too far, separate, thicken, etc., but if we had “blinky” milk, we would enjoy light, fluffy pancakes with a nice tang. Still would make them today, but rarely buy milk.


The Caked Crusader

While I enjoy tackling complicated, involved recipes – indeed, it wouldn’t be much of a blog if each week my comments amounted to “open the packet, pour it out into a bowl” – there is something very rewarding about a simple recipe that looks so much more. This is definitely such a recipe. The finished cake looks sophisticated and like you spent several hours on it. In truth the whole cake is baked in one go and once it’s baked there’s little more to do than eat it!

This is a perfect cake to make right now when the summer berries are abundant and of beautiful quality. I used English raspberries and blackberries but you could use any mix of berries that take your fancy. Nothing says summer like a colander full of berries!


Once the cake batter is in the tin you sit the berries on top:


Then cover the berries with custard:


The custard is incredibly easy to make and as it is made with soured cream rather than the more usual double cream it has a very slight tart edge that compliments the berries perfectly. If you normally find custard too sweet then give this a go.

Whilst cooking the cake encases the custard and this is what it looks like once baked I love the way you can see the berries just waiting to burst free from the squidgy sides of the cake:


I knew the cake would taste delicious but thought it needed something to make it look pretty. The recipe recommended serving it with whipped cream and more berries so I though why not put these on top of the cake?


The berries clearly thought this was a good decision as they are positively glowing with happiness!


This is the sort of cake where everybody wants a second slice. Can you blame them?



Cream, custard, berries and sponge. The perfect summer cake. Enjoy!


If some of the measurements in the recipe look strangely precise it is because I converted it from a US recipe in cups.

Finally I got to use my new cake tin this week – I like things that go beyond being merely useful and are also beautiful. I ordered mine from Amazon.


Ingredients:
For the cake:
125g (1 cup) plain flour
112g (1/2 cup) caster sugar
1 egg
100g (7 tablespoons) unsalted butter, melted
1 ½ teaspoons baking powder
3 teaspoons vanilla extract
300g (3 cups) mixed berries (I used raspberries and blackberries)

For the custard topping:
475ml (2 cups) soured cream
112g (1/2 cup) caster sugar
1 ½ tablespoons custard powder
2 egg yolks
3 teaspoons vanilla extract

Optional decoration: whipped cream and raspberries

How to make:

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Grease and line a 23cm springform cake tin.
- Mix together all the cake ingredients, except the berries, until you have well combined and smooth batter.
- Spoon into the cake tin and level.
- Place the berries evenly over the surface of the cake batter and put the tin to one side.
- Now make the custard topping. Place all the ingredients into a bowl and beat until you have a nice yellow runny custard.
- Pour the custard gently over the berries so as not to disturb them.
- Bake for 50-60 minutes until the custard is well set. Mine took 60 minutes. Don’t worry if the cake creeps up over the custard whilst baking – it gives a rather nice ‘enclosed’ look, as if the sponge base is a bowl for the custard.
- Leave to cool in the tin, on a wire rack. The cake will keep for a day or two in the refrigerator.
- Serve with whipped cream and berries, if desired you can either pipe it on top of the cake and place the berries on top or serve separately in bowls.
- Bask in glory at the wonderful thing you have made.
- Eat.