Kato's Savory Autumn Spice Cake
Indulge in the warmth of fall with Kato's Savory Autumn Spice Cake. This delightful cake, infused with an array of aromatic spices, is a cherished recipe that fills your home with inviting aromas on chilly days. Perfect for gatherings or cozy afternoons, it pairs beautifully with a cup of your favorite tea or a robust coffee. With its moist texture and rich flavor, this cake beckons friends and family indoors, creating moments of comfort and joy. Whether enjoyed plain or topped with creamy buttercream frosting, each bite is a celebration of the season's finest flavors.
12
Servings
200
Calories
18
Ingredients
Ingredients
flour
2 1/2 cups (sifted)
baking powder
2 1/2 teaspoons
baking soda
1/2 teaspoon
salt
1/4 teaspoon
ground cinnamon
2 teaspoons
ground cloves
1/2 teaspoon
ground ginger
1/4 teaspoon
ground cardamom
1/4 teaspoon
ground nutmeg
1/4 teaspoon
ground allspice
1/4 teaspoon
ground mace
1/4 teaspoon
ground aniseed
1/4 teaspoon
ground celery seed
1/4 teaspoon
shortening
3/4 cup (softened)
brown sugar
1 cup (packed)
sour cream or buttermilk
1 1/4 cups
large eggs
3 (beaten)
vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 13 x 9 x 2-inch baking pan by greasing it with butter or nonstick spray.
2
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and all the spices to ensure even distribution.
3
In another bowl, cream the softened shortening and brown sugar using an electric mixer until the mixture is light and fluffy.
4
Add the beaten eggs to the shortening mixture one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
5
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or buttermilk, starting and ending with the dry ingredients. Be careful not to overmix; just combine until the batter is smooth.
6
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, frost with vanilla buttercream frosting and serve.
Nutrition Information
7.9g
Fat
30g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kato's Savory Autumn Spice Cake?
Kato's Savory Autumn Spice Cake is a delightful autumn-inspired dessert infused with a variety of aromatic spices like cinnamon, cloves, ginger, and cardamom.
How many servings does this recipe yield?
The recipe makes approximately 12 servings.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan should be used?
The recipe requires a 13 x 9 x 2-inch baking pan.
How should I prepare the baking pan?
Grease the pan with butter or use a nonstick cooking spray.
What ingredients need to be sifted together?
You should sift the flour, baking powder, baking soda, salt, and all the spices together in a large mixing bowl.
How do I cream the shortening and sugar?
Use an electric mixer to cream the softened shortening and brown sugar until the mixture is light and fluffy.
How are the eggs added to the batter?
The beaten eggs should be added to the shortening mixture one at a time, mixing well after each addition.
Can I use buttermilk instead of sour cream?
Yes, the recipe allows for the use of either 1 1/4 cups of sour cream or buttermilk.
What is the correct way to add the dry ingredients?
Gradually add dry ingredients to the wet mixture, alternating with the sour cream or buttermilk, starting and ending with the dry ingredients.
How long should the cake bake?
Bake the cake for 40 to 50 minutes.
How do I test if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What is the cooling process?
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
What kind of frosting is recommended?
The recipe suggests topping the cooled cake with vanilla buttercream frosting.
How many calories are in a serving?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains about 7.9g of fat.
How many grams of carbohydrates are in a slice?
There are 30g of carbohydrates per serving.
What is the protein content of the cake?
The cake contains 2.5g of protein per serving.
Which spices give the cake its autumn flavor?
The flavor comes from cinnamon, cloves, ginger, cardamom, nutmeg, allspice, mace, aniseed, and celery seed.
How much flour is required?
The recipe calls for 2 1/2 cups of sifted flour.
Is brown sugar used in this recipe?
Yes, 1 cup of packed brown sugar is used to provide richness and sweetness.
What amount of shortening is needed?
You will need 3/4 cup of softened shortening.
How many eggs are used in the batter?
The recipe requires 3 large beaten eggs.
Does this cake contain vanilla?
Yes, it includes 1 teaspoon of vanilla extract.
What are the common tags for this recipe?
Tags include spice cake, autumn dessert, cozy baking, fall recipes, cake, and comfort food.
What beverages pair well with this cake?
It pairs beautifully with a cup of tea or a robust coffee.
What category does this recipe belong to?
This recipe is categorized as a Dessert.
Why is celery seed included in a cake recipe?
Celery seed adds a unique savory note that complements the complex spice profile of this specific autumn cake.
Can the batter be mixed by hand?
While you can mix by hand, an electric mixer is recommended for creaming the shortening and sugar to achieve a light and fluffy texture.
Should the shortening be at room temperature?
Yes, the recipe specifies that the shortening should be softened to ensure it creams properly with the brown sugar.