Best Buttermilk Spice Cake With Pear Compote And Crème Fraîche Recipes

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BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM



Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream image

Provided by Mathew Rice

Categories     Dessert     Bake     Yogurt     Lemon     Pear     Summer     Thyme     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Pear compote:
3/4 cup sugar
1/2 cup water
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel, divided
1 1/2 teaspoons fresh thyme leaves, divided
1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
Cake:
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons crème fraîche or sour cream
Greek Yogurt Ice Cream
Special Equipment
8-inch-diameter cake pan with 2-inch-high sides

Steps:

  • For pear compote:
  • Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For cake:
  • Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
  • Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
  • Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
  • Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING



Buttermilk Spice Cake With Penuche Frosting image

Make and share this Buttermilk Spice Cake With Penuche Frosting recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 40m

Yield 2 9inch layers

Number Of Ingredients 15

2 cups cake flour
1 cup white sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup fresh dairy buttermilk
3/4 cup brown sugar
1/2 cup shortening
3 whole eggs
1/2 cup salted butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 3/4-2 cups powdered icing sugar

Steps:

  • In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
  • I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
  • (never measured amounts).
  • Add buttermilk, brown sugar, and shortening.
  • Beat for two minutes.
  • Add eggs, and beat another and final two minutes.
  • Spread batter into two greased and floured 9 inch round cake pans.
  • Bake 350 degrees for 30 minutes, until tester shows done.
  • Cool and remove to wire rack for perfect cooling.
  • Penuche Frosting:.
  • In saucepan melt the half cup butter and stir in the one cup brown sugar.
  • Cook until dissolved and boil for two minutes.
  • Remove from heat and add the quarter cup evaporated milk.
  • Return to heat and return to boiling point stirring constantly.
  • Remove from heat.
  • Cool to lukewarm.
  • Beat in 1 3/4 to 2 cups powdered icing sugar.
  • If its too thick add in a few tablespoons more milk little at a time.
  • If its too thin add in more icing powder a little at a time.
  • When to your desired spreading consistency, fill and frost cake.

KIM'S BUTTERMILK SPICE CAKE



Kim's Buttermilk Spice Cake image

This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.

Provided by Kim

Categories     Spice Cake

Time 1h30m

Yield 12

Number Of Ingredients 20

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
½ cup white sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 ½ cups buttermilk, at room temperature
½ cup unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
2 ½ cups confectioners' sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
  • Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
  • Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
  • For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 71.1 g, Cholesterol 131 mg, Fat 31.8 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 19.6 g, Sodium 498.6 mg, Sugar 53.5 g

BUTTERMILK SPICE CAKE



Buttermilk Spice Cake image

Nicky Thelen, Tilden Ne very old recipe; very nice spice cake. You may need a sauce for this cake and I think recipe #450163 is the one that goes with it; it is wicked good.

Provided by Dienia B.

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup shortening
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon allspice
1 cup buttermilk
1 cup raisins
1/2 cup walnuts

Steps:

  • Cream shortening and brown sugar. I would do 1/4 cup shortening and 1/4 cup butter.
  • Add eggs.
  • Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice together.
  • Add wet and dry ingredients alternately.
  • Stir in raisins and walnuts.
  • Place batter in lightly greased and floured pan.
  • Bake at 350 degrees Fahrenheit for 25 minutes in a 13x9 pan. I think this cake would do better in a smaller, taller cake pan but you would have to bake it longer. Bundt pan takes 45 minutes or thereabouts.

BUTTERMILK SPICE CAKE WITH PEAR COMPOTE AND CRèME FRAîCHE



Buttermilk Spice Cake with Pear Compote and Crème Fraîche image

Provided by Daniel Patterson

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Easter     High Fiber     Pear     Spice     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 23

Pear compote:
2 tablespoons sugar
1 tablespoon fresh lime juice
Large pinch of salt
3 Bosc pears (about 1 1/2 pounds total), peeled, quartered, cored, cut into 1/2-inch cubes
Buttermilk spice cake:
1 cup plus 1 tablespoon all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon (scant) baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/8 teaspoon ground whole star anise*
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 3-inch piece vanilla bean, split lengthwise
1/4 teaspoon finely grated lime peel
3/4 cup buttermilk
Powdered sugar
1 1/2 cups crème fraîche**

Steps:

  • For pear compote:
  • Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
  • For buttermilk spice cake:
  • Preheat oven to 350°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
  • Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
  • Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.
  • A brown, star-shaped seedpod that's available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
  • ** Available at most supermarkets and at specialty foods stores.

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