Saturday, July 20, 2013

Sour Milk Spice Cake



Last week I made applesauce. There was still some left and I didn't want it to go to waste. Second problem was I had milk in the fridge that had gone sour. I found a solution. Spice cake. Spice cake with cream cheese frosting. Let's make this better and not add any egg and reduce the fat and still get a heavy moist cake. Yum!

I mixed everything up and the scent from all the spices was heavenly. I asked my husband to smell it and he said "I don't like spice cake." Sigh. Oh well, guess this one's for me. Later he had to try a piece that was devoured. Guess it must be good.

If you do not have sour milk you can sour your own with a 1 teaspoon vinegar or lemon juice in 1 cup milk. Let it set to curdle while getting everything else ready.

1/2 cup white sugar
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 cup vegetable oil (You can replace this with applesauce.)
1/4 cup applesauce
1 cup sour milk
1 teaspoon vanilla
PRINT RECIPE

DIRECTIONS:
Preheat oven to 350 F. Grease  9x9 inch baking pan.

Combine all dry ingredients.


Make a well in the center and pour in the milk, vanilla, oil and applesauce.

It's very hard to take a picture of a well in the dry mix.
Mix until combined.

Pour into pan and bake at 350 F  for 40 minutes.

Cool completely. Frost with Cream Cheese Frosting or dust with powdered sugar to keep calorie count down.

Cream Cheese Frosting:
4 ounces softened cream cheese
4 tablespoons softened butter
2 cups powdered sugar
1/2 teaspoon vanilla
Cream cheese and butter together. Add vanilla.

Mix in powdered sugar until well blended.

Carefully spin the majority of the frosting of the beaters, remove beaters and lick. This is to make sure that the frosting tastes good.

Spread on cooled cake.




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