RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5053
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| Recipe Name: |
Buttermilk Spice Cake with Fresh Apple Purée and Roasted Walnut Cream Cheese Frosting - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Herbs/Spices |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat the oven to 350 degrees.
Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans.
Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
Assemble :
Spread a layer of the Fresh Apple Puree over 3 layers of the cake. Place the layers of cake on top of each other and top the third layer of puree with the fourth layer of cake. Frost the top and sides of the cake with the Roasted Walnut Cream Cheese Frosting. Slice the cake into individual servings. |
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| Nutrition per Serving: |
| Calories: |
299 |
Total Carbs: |
37.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
65.9 |
Fat: |
14.6 |
Protein: |
4.02 |
| Fiber: |
2.41 |
Sodium: |
117.50 |
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