Oh, my! This Cake! It’s amazing what some extra nutmeg will do to a spice cake! I loved it. This cake, with the toffee, took me two hours to make from start to finish. Start with baking the cake. While that’s in the oven, make the toffee. When the cakes are done and cooling you can make the frosting. By the time the frosting is done, the cakes and toffee should be cooled and ready to assemble. There’s no excuse not to make this cake.
So, what have you been watching on TV this season? Me, I’m all about Survivor, Scandal, Once Upon A Time, and How to Get Away with Murder. My current guilty pleasure show, that I watch by myself while baking, is American Horror Story. I know, I know. It’s complete garbage, but I gotta admit that it just sucks me in!
It’s completely dumb and would never really happen in real life, but I just put it on and get to work. It plays and I listen and watch. Season two is getting a bit out of control with all the plot lines and crazy scenarios, but I keep watching.
It’s free, I can binge watch, and it takes up no brain cells to keep up with it. It’s been my substitute for The Walking Dead.
I was able to watch two shows while I baked this cake. Loved it!
I think another factor to baking the cake relatively quickly is that my daughter had a play-date over. The two girls stayed out of my hair and out of the kitchen while I baked, cleaned, cooked, cleaned, whipped, frosted, decorated, and cleaned some more. I think I might have spent more time cleaning rather than actually spending hands on baking time.
Gotta love that play-date time. It’s golden in my household!
I hope that you dig into this cake this holiday season. Make it for your holiday dinner party, your gift wrapping group of gals, your work office party, or just to sit around with your special someone and watch your favorite TV show. It’s that good!
Nutmeg Spice Cake
Nutmeg Spice Cake with Rum Buttercream and toffee pieces come together wuickly and easily to make any day just a bit more special.
- 1/4 C butter
- 1/4 C unsweetened applesauce
- 1 1/2 C sugar
- 1 tsp vanilla extract
- 3 eggs
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp nutmeg (fresh is best if you have it)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 C buttermilk
- Preheat the oven to 350℉ and prepare two 8" round cake pans. Grease and flour or line them with parchment.
- Beat the butter and applesauce with a paddle attachment until combined. Add in the sugar and vanilla and beat for 2 minutes. Add in the eggs one at a time.
- Sift the dry ingredients together. Add a third of the flour mixture followed by half of the buttermilk into the mixer. Scrape the bowl as needed and add another third of the flour with the remaining of the buttermilk. Scrape the bowl again and mix in the remaining flour.
- Divide the batter between the two cake pans and bake for 35 - 40 minutes.
- While the cake is cooking, you can make your Cinnamon Toffee.
- Remove from the oven and cool.
- While the cakes are cooling, make your Rum Buttercream.
- When the cake is cool, frost it, add some caramel to the edge of the cake, and add the toffee shards to the top.
If you are going to refrigerate the cake, do not add the toffee pieces. Only add them before you are ready to serve the cake.
Find the Cinnamon Toffee Topping HERE.
Find the Rum Buttercream Recipe HERE.