Cinnamon Spice Cake
Savory, full-flavored sweet dessert. It will become a family favorite. Great for a family event or pot-luck dinner.
Servings 16 -20 pieces
Ingredients
For the cake
- Baker's Joy - for spraying the quarter sheet cake pan
- 1 package plain spice cake mix - I used Duncan Hines
- 1 cup buttermilk
- 1/2 cup of sweetened applesauce
- 1/3 cup safflower oil
- 3 large eggs
- 1/4 teaspoon ground cinnamon
For the frosting
- 8 Tablespoons = 1 stick of butter; room temperature
- 3 3/4 cups confectioners' sugar; sifted
- 3 - 4 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Place a rack in the center of oven; preheat to 350ºF
- Spray Baker's Joy on all sides of quarter sheet pan
- Place cake mix, buttermilk, applesauce, oil, eggs, and cinnamon in large mixing bowl.
- Blend with electric mixer on low until incorporated (I used my KitchenAid paddle)
- Stop machine and scrape down the sides of bowl with a rubber spatula.
- Increase mixer to medium speed and mix for two minutes more.
- Scrape down sides of bowl again, if needed.
- The batter should be thick and well combined.
- Pour batter in the quarter sheet pan, spread evenly.
- Lightly tap the pan on the counter, to remove air bubbles in the batter.
- Cook for 30-35 minutes or until top of cake springs back, when touched.
- Cool in the pan, on a cooling rack for 10-15 minutes, then flip the cake out onto some parchment paper and allow it to completely cool before icing.
- For the Icing:
- Place butter in a large mixing bowl; blend with electric mixer on low speed till fluffy.
- Stop the machine; add sugar; 3 Tablespoons of the milk; vanilla; cinnamon
- Blend on low speed till incorporated, 1 minute.
- Increase speed to medium and beat until fluffy. If the icing seems stiff, add remaining Tablespoon of milk
- Spread on cake.
- Top with chopped pecans.