Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Buttercream:
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, make the cinnamon buttercream. In a large mixing bowl, beat the butter until creamy.
7. Add the powdered sugar, cinnamon, heavy cream, and vanilla extract. Beat until smooth and creamy.
8. Once the cake is done, remove it from the oven and let it cool for 10 minutes in the pan.
9. Remove the cake from the pan and let it cool completely on a wire rack.
10. Once the cake is cooled, spread the cinnamon buttercream on top of the cake.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 469
Fat: 23g
Carbohydrates: 63g
Protein: 5g
Sodium: 316mg
Sugar: 43g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of granulated sugar.
- You can use almond milk or regular milk instead of buttermilk.
- You can use coconut oil or melted butter instead of vegetable oil.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Add 1/2 cup of shredded coconut to the batter.
- Add 1/2 cup of chocolate chips to the batter.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Use room temperature butter for the buttercream to make it easier to mix.
- Let the cake cool completely before adding the buttercream to prevent it from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and decorate with a sprinkle of cinnamon or powdered sugar.
Garnishes:
Sprinkle with cinnamon or powdered sugar.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all equipment before starting to cook. Make sure the cake is cooked all the way through before serving.
Food history:
Corn cakes have been a staple in Southern cuisine for centuries. They were often made with cornmeal and served with butter or syrup.
Flavor profiles:
The spiced corn cake has a sweet and slightly savory flavor with hints of cinnamon and nutmeg. The cinnamon buttercream adds a creamy and sweet flavor.
Serving suggestions:
Serve the spiced corn cake as a dessert or a sweet breakfast dish.
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