Nope, it’s spice cake. Tony and I took Teno out for a bike ride and when we got home I was chilly and in the mood to bake. Tony said I should make 6 cupcakes so we can eat them all week end and not have a billion left over. I was looking around trying to figure out what I felt like baking and I decided an 8 inch square cake would be about the amount of cake I’d like to end up with. And in nice, breezy weather why not spice cake? Yeah, it gets labeled as a fall flavor, and it is quite nice in the fall, but why not a cool spring day flavor? Who is anyone else to tell you when you can and cannot enjoy all your favorite spicy flavors in one cake? Screw them, whoever they are! So here’s what I came up with, based on some things I found online but then tweaked to suit the amount of cake I wanted to make and also the ingredients I had on hand. Enjoy! Oh, and I’m not posting a picture because it’s just a dumb old cake with cinnamon buttercream, the recipe for which you can find here.
You will need:

  • 1-1/4 cups bleached all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup milk
  • 1-1/2 large eggs*
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar

*I know that’s a weird amount of egg, like I said, I had to change some stuff around. Crack and egg, beat it up and then eyeball about half the egg, this isn’t rocket science. If it was hard someone as pretty as me couldn’t do it.

Then you:

  1. Preheat your oven to 350 degrees and grease an 8 inch square pan.
  2. Mix all the dry ingredients, brown sugar does not count as a dry ingredient.
  3. Beat butter into dry ingredients until well combined and fluffy. Small “pebbles” will probably form.
  4. Mix the wet ingredients together in a liquid measuring cup or some other small container from which you can easily pour them.
  5. Add wt ingredients to dry, beating in between additions, in three batches.
  6. Mix in brown sugar.
  7. Pour into pan and bake 20-25 minutes or until a toothpick inserted in the cake’s center comes out clean.
  8. Cool on rack about 5 minutes, turn cake out on rack and cool completely. Frost.

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