I grew up in a house watching my grandfather bake almost every other day. You name it, he baked it. Pies, cookies, cakes, donuts. I spent many a weekend morning watching him roll out pie crusts, cutting out donut holes, rolling molasses dough balls in sugar. I always liked to cook on and off through the years, but the last couple I have found baking, the entire process, a way to get my zen on.
This weekend, I was all about the cake. I have to admit I have been one to head to a box mix the last years, but I am trying to get more and more done from scratch. Especially since I have been told it is no harder, in most cases, to make a cake from scratch than from a mix. While chocolate cake goes far around here, I wanted to make one for me! This meant spice cake. I adore spices: ginger, nutmeg, cinnamon. And nothing pairs better with spice cake than cream cheese frosting. Cheese, in all its forms, should be a part of every meal.
Which led me to a recipe of Buttermilk Spice Cake with Cream Cheese Frosting, courtesy of The Hungry Mouse.
|Finishing up in the oven.|
|Turned out on the platter.|
This brought me a lovely cake, although the crumb is a little denser than I would have liked. The recipe suggests that you use cake flour, which I didn't have, instead of all-purpose flour. I also seem to have a tempermental electric oven that heats anywhere from 15 to 25 degrees higher than what it is set at. So, I think it was slightly overbaked, but still delicious.
|Mmm. Cream cheese.|
But the frosting! The frosting was divine. Not too sweet, with enough vanilla to smooth but not drive away the tang of the cream cheese.
|I don't frost half bad, I must say.|
Of course all of this led to some cookbook reading, which I will be reviewing this week on the blog. Stay tuned!