Buttermilk Spice Cake
This cake is sure to become a new family favorite.
Recipe from Smithfield
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 1/4 cups prepared apple sauce
3/4 cup well-shaken buttermilk
1 1/2 cups prepared caramel sauce
Preheat oven to 350 degrees F. Prepare a 10-inch bundt cake pan with non stick cooking spray and set aside.
In a separate large mixing bowl, using a hand mixer, beat butter and sugar until fluffy. Add eggs one at a time beating after each addition. Mix in vanilla and apple sauce. Working in batches, reduce speed to low and add flour to batter mixture alternating with buttermilk. Beginning and ending with flour mixture. Mix just until smooth.
Pour batter into prepared pan, smoothing top. Bake until a wooden skewer inserted in center of cake comes out clean. Approximately 40-50 minutes. Cool cake in pan on a rack for 20 minutes. Turn cake out onto a cake plate and allow to cool for an additional 10 minutes. Pour caramel sauce over cake before serving.
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