Cinnamon Spice Cake With Fig Buttercream, White Chocolate Ganache And Buttermilk Caramel
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Shortening1.5 cups
Granulated Sugar4 large
Egg3 cup
Buttermilk1 tsp
Vanilla Extract2 cups
All-Purpose Flour1 tbsp
Ground Cinnamon2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Nutmeg1 tsp
Allspice450 g
Sugar (confectioners')2 tbsps
Corn Syrup1 tsp
Vanilla1 cup
Heavy CreamDirections:
1
For the cinnamon spice cake: Preheat the oven to 350 degrees F
2
Line two 9-inch cake pans with parchment paper and lightly butter
3
In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth
4
Beat in the eggs 1 at a time until smooth and light
5
Stir together the buttermilk and vanilla in a separate small bowl
6
Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl
7
Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition
8
Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes
9
Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes
10
For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth
11
Add the confectioners' sugar and beat until incorporated
12
Mix in the fig butter
13
Add the buttermilk if needed to thin to a spreading consistency
14
For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot
15
Do not use a saucepan; it may boil over
16
Bring the ingredients to a boil and reduce the heat to low but still bubbling
17
Cook, stirring very frequently, until golden brown, 8 to 9 minutes
18
Remove from the heat and add the vanilla
19
Let cool
20
For the white chocolate ganache: Put the white chocolate in a heatproof bowl
21
Heat the cream in a saucepan until just simmering
22
Pour the cream over the chocolate and let stand for 5 minutes
23
Stir until smooth and melted
24
Refrigerate until cooled completely, about 20 minutes
25
Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth
26
To assemble the cake: Slice each cake layer in half horizontally
27
Place a layer on a plate or cake stand and cover with fig buttercream
28
Repeat with 2 more layers and the buttercream
29
Put the final cake layer on top, then frost the top and sides with the white chocolate ganache
30
Pour the buttermilk caramel over the top of the cake to drizzle down
31
Serve with more caramel sauce if desired