Celebrating a Makeover… with Cake!

I can’t believe this day has finally arrived.  I’ve graduated from “kindergarten blogging” and have my very own self-hosted site!  Woo hoo!  Let’s celebrate, shall we?

I’ve made us this beautiful cinnamon spice cake with maple cream cheese icing to assist in the celebration.  I was going to make my favorite autumnal delight, Dutch apple pie, but a celebration of this caliber deserves multiple layers of love…and frankly, lots of rich, creamy icing!

I’ll share the recipe with you in just a bit, but first, I want to fill you in on all of the changes I’ve put into place.

Besides the new look, which I think perfectly describes me… whimsical, fresh, and fun, there are a number of other changes that will help you in getting the most out of this site.

  • For starters, I’ve got a brand new domain name, which should be much easier for you to remember (and type!)  Be sure to bookmark this for future reference:  http://www.ItsYummi.com
  • If you were a subscriber of posts for ItsYummilicious.Wordpress.com, you will need to resubscribe to keep receiving my new posts.  I apologize for the inconvenience.  You can subscribe easily by clicking the RSS icon at the top of this page.

Before we go on, let’s have a slice of cake!  Yes, I’m sometimes impatient when I’m excited…please don’t judge.

  • I’ve added ZipList capabilities to my recipes.  If you aren’t already using ZipList, you are going to love it!  It allows you to store your favorite recipes in a virtual recipe box, which can then be shared with others and/or printed in recipe card or full page format.  The best part of ZipList is that it will create a shopping list for you based on the recipe that you want to make!  What a time saver that’s been for me!
  • I’ve already shared with you that I’m going to be posting one recipe each week that will link to a current grocery store advertisement, as well as links to coupons for any of the recipe ingredients that might be on sale.  I’m hopeful that it will help save you some time and money, while providing your family with a healthy and delicious meal!  I plan to create a page specifically for the weekly recipes so that they are easy to find, but for now, I’ll be creating them as a traditional blog post.
  • Another great change are the coupon and savings links that you’ll find throughout the posts and pages.  Clicking on them will give you access to high value, FREE coupons, e-cookbooks, and other savings and coupon sites.  I’ve placed them here for you to use, so please take advantage of the savings!
If there’s something specific that you’d like to see featured here on It’s Yummilicious, you have a food/cooking related question, or there’s a dish that you’re looking for a recipe for, please don’t hesitate to contact me at ItsYummilicious (at) Gmail (dot) com or leave a comment here.  Thank you SO much for your continued support.  I am SO grateful and thankful to have you here to share in the realization of my dream!
Now then…Let’s have some more cake!
Cinnamon-Spice Cake with Maple Cream Cheese Icing

16 slices

Serving Size: 1 slice

Cinnamon-Spice Cake with Maple Cream Cheese Icing

This cake will keep, refrigerated, for 4 to 5 days. It is best at room temperature, so take it out of the refrigerator for 30 to 45 minutes before serving.

WHAT YOU\'LL NEED

  • 1.5 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
  • 1.5 cups (6.6 oz.) all-purpose flour, plus more for dusting
  • 1 cup (4.4 oz) cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon each of ground nutmeg, ground ginger, and ground cloves
  • 1/2 teaspoon salt
  • 1.5 cups (11 oz.) sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • MAPLE CREAM CHEESE FROSTING
  • 12 ounces cream cheese, at room temperature
  • 3/4 stick (3 ounces) unsalted butter, at room temperature
  • 1/2 cup plus 1 tablespoon (6 1/2 ounces) PURE maple syrup (Grade A or B)
  • 1 3/4 cups (5 1/2 ounces) sifted confectioners’ sugar

HOW TO MAKE IT

BAKE THE CAKE

Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.

In a medium bowl, whisk the 1.5 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

In a stand mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.

Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.

UNMOLD THE CAKE

Run a thin, flexible knife or spatula around the edge of the pan to loosen the cake.

Place a cake cardboard or the bottom of a tart pan on top of the pan. Hold the two together and flip over. Lift the pan off of the cake, leaving the parchment on the cake. Flip again so the cake is right side up.

Using a serrated knife, level the top of the cake (if necessary), and slice the cake horizontally into two layers.

MAKE THE ICING

Place the cream cheese and butter in the cleaned bowl of the mixer or food processor.

Blend until smooth. Add the maple syrup and confectioners’ sugar and mix thoroughly.

Scrape down the bowl with a clean spatula and blend again briefly.

ASSEMBLE AND FROST THE CAKE

Place a cake cardboard or serving plate on your work surface. Using the second cardboard or tart bottom, transfer the cake’s top layer to the assembly board cut side up.

With the icing spatula, spread a generous 1/2 cup layer of frosting evenly over the surface. Flip over the bottom layer of cake, slide it into place on top of the frosting then remove the parchment paper. Voila…a crumb-free surface for frosting!

Use the remaining frosting to cover the top and side of the cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion.

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Posts on this site may include links to my affiliate account at Amazon.com. I earn a few cents on the dollar if readers purchase items through my links, so thanks for supporting my blog when you shop at Amazon!

Comments

  1. Brian Donovan says

    I am so excited to see your (our) dream for you coming to reality. You’ve got so much to offer your readers, too!

  2. joan manthe says

    GREAT! I just found you through WCC on facebook. But could not get the button to work to follow you. I did however, bookmark your page.
    Joan

    • Becca says

      SO glad you found me, Joan! I was just made aware of the fact that my social media buttons aren’t working either. I’ll work on getting everything fixed up, pronto!

    • Becca says

      I can’t wait to hear how it turns out for you, Jen! Incidentally, it makes a FABULOUS breakfast treat… umm…or so I’ve heard ;-)

    • Becca says

      Thank you so much, Amanda! I thought of you all afternoon as I baked and decorated it! You are an amazing inspiration for me! :)

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