Caramel-Glazed Spice Cake
Need a lacto ovo vegetarian dessert? Caramel-Glazed Spice Cake could be an excellent recipe to try. This recipe makes 12 servings with 261 calories, 3g of protein, and 14g of fat each. For 41 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 8 people were impressed by this recipe. A mixture of butter, ground cinnamon, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 10%. Glazed Apple-spice Cake, Maple-Glazed Pumpkin Spice Cake, and Caramel Spice Cake are very similar to this recipe.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup packed brown sugar
1/4 cup butter (do not use margarine)
1/3 cup butter or margarine, softened
1 tablespoon light corn syrup
2 eggs
1 cup Gold all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground ginger
1/4 teaspoon salt
1/3 cup sour cream
1/2 teaspoon vanilla
1/4 cup finely chopped walnuts
3 tablespoons whipping cream
Equipment:
cake form
oven
hand mixer
bowl
frying pan
toothpicks
knife
sauce pan
Cooking instruction summary:
1 Heat oven to 350F. Spray bottom only of 9-inch round cake pan with baking spray with flour. 2 In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan. 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes. 4 In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally. 5 Spread caramel topping over top of cake, allowing some to run down side of cake.
Step by step:
1. 1
2. Heat oven to 350F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
3. 2
4. In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended.
5. Pour into pan.
6. 3
7. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake.
8. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
9. 4
10. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup.
11. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes.
12. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
13. 5
14. Spread caramel topping over top of cake, allowing some to run down side of cake.
Nutrition Information:
covered percent of daily need
