Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup butter -- at room temperature
1 cup sugar
1/2 cup firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
COFFEE WHIPPED CREAM
1 cup heavy whipping cream
1 tablespoon instant coffee powder
1/4 cup sifted confectioners sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350F. Lightly grease two 8-inch round layer cake pans.
Line the bottoms with parchment or waxed paper. Grease again, then sprinkle
with flour to coat completely. Shake out any excess flour. Set aside. Sift
together the flour, baking powder, baking soda, salt, cinnamon, ginger,
nutmeg, cloves, and allspice. Set aside. In a large mixing bowl, beat the
butter until creamy, then gradually add the sugars, beating until fluffy.
Add the eggs, one at a time, beating well after each addition. Add the
vanilla. Add the dry ingredients alternately with the buttermilk, mixing
just until the batter is smooth and blended. Divide the batter between the
prepared pans. Bake for 30 minutes, or until a cake tester inserted in the
center of the cake comes out clean. Cool on wire racks for about 10 minutes.
Remove the cakes from the pans and continue to cool. Frost with the Coffee
Whipped Cream when completely cool.
