Streusel Spice Cake with Maple Cream Cheese Frosting
Anybody else reeling in the seemingly unreal US election results? Pretty crazy, this world we live in.
I don’t do politics (my brain hurts from the politics of motherhood, let alone the presidential kind), but it’s hard to hide from the big things that go on.
I’m going to try not to dwell on it too much, pray for the best, and eat cake.
Cake helps most anxieties.
My doctor (mainly, me) prescribes a good piece of cake and a warm drink to soothe any worry that may come my way. It works. Try it.
I went and threw three lovely recipes together. That’s how I do. I take parts of things I like from other recipes and turn it into something new and yummy. That’s kind of how I dress too. I little bit of this, a touch of that. You get it.
So, I started off really wanting to make Liv for Cake’s recipe, but realized that all the pumpkin I had was frozen, and I needed it now. So many times, this has happened. Learned, I should have. But I have not. (I’m pretty sure I’ve alluded to my enemy, the freezer, before. It just can’t be beat.)
Anyhow, I realized I needed to make a spice cake instead of a pumpkin cake. I’m cool with that. Sometimes I feel that there’s a little bit too much pumpkin around this time of year.
Shame on me, I know.
I can’t help it.
Enter: Spice Cake.
I love me a good spice cake, and I’d make the Baker Chick’s version last year. With a few tweaks, I made into [basically] a pumpkin spice cake, sans pumpkin. Plus, some maple cream cheese frosting. I didn’t want tooo much spice going on, so we nixed the spice in that step of the cake. Add in some cinnamon streusel for some added crunch and yummy munch. Wow. It was soo good.
We took it to a little dinner party (8 adults, 4 kids), and still had a bunch of cake left. It is soo filling-ly yummy. Seriously though, you need a glass of milk, or a cup o tea with this one. You might also need help. Because any leftovers call your name at any given time, and you might have to continue to cut yourself minuscule pieces of cake. Over and over again. (So you really should have just sat down for another real piece, right? Does anybody else do this?!)
Anyhow. Great for a holiday party, or just as an evening indulgence (breakfast?). <— Def breakfast.
- 1 cup butter or margaine, softened
- 1 3/4 cups brown sugar
- 3 eggs
- 1 tsp vanilla
- 2 1/2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- Pinch of cloves
- 1 cup milk
- 1 cup flour
- 1/2 cup butter/margarine, softened
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 pkg cream cheese, room temperature
- 1/4 cup butter/margarine, softened
- 1/4 cup brown sugar
- 2-3 tsp maple syrup or maple extract
- Pinch salt
- 3 1/2 - 4 cups icing sugar
- Milk, as needed
- Preheat oven to 350F. Grease and flour two 8 or 9 inch cake pans.
- Cream together butter and brown sugar. Add in eggs, one at a time. Add vanilla.
- Slowly add in dry ingredients, and milk, alternately.
- Once mixed smoothly, pour into prepared cake pans. Bake for 25-28 minutes, or until cake tester/toothpick comes out of the centre clean. Let cool in pans on a wire rack.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Stir dry ingredients together. Using the back of a wooden spoon, or your fingers, mix in the butter until the dry ingredients are no longer dry, and it starts to clump.
- Pour onto your baking sheet, spread out, and bake for 7-8 minutes. Let cool completely, then break apart into crumbs.
- Mix cream cheese and butter together until creamy. Add in brown sugar, maple, and salt.
- Slowly beat in icing sugar, about 1 cup at a time. Add milk or icing sugar, as needed, to get a spreading consistency
- Cut your cooled cake layers in half (so you end up with four layers). Place your first layer on a plate, cover with frosting, and sprinkle with some streusel. Repeat for two more layers.
- Place the top layer on, and cover sides sparsely with frosting (naked cake!). Add ample frosting to the top, and pipe a border around the edge. Fill the centre with the remaining streusel.
- Eat. With tea and/or coffee.
- Smart thing to do: Mix up your streusel after you put the cake in the oven, and pop the streusel in too, while your oven it on!