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Receta Spice Cake with Peanut Buttercream
by Lois B

I was looking for something quick and easy for my free choice this week. I decided on the Spice Cake with Peanut Buttercream. It was the first cake Marie (our fearless leader) baked, and she chose it as one of the three recipes to share during this bake-through, so I have copied and pasted the recipe below for your convenience.

We took half of this cake to TGI Fridays and planned to send the other half to Ed's office. Friday's is about half a mile from our apartment and has become our "Cheers." The staff and other regular patrons all sampled a small slice, and it was a hit. Remi asked if the cookbook I was using was available in Poland. (I wasn't able to find evidence of Rose's books in Polish, but they're ready for you, Rose!) Adam asked for the recipe and Matthew asked if I would make a small one for him. It was so different than anything he'd ever tasted and wanted to share it with his wife. We'll take Matthew the other half of the cake tonight.

SPICE CAKE WITH PEANUT BUTTERCREAM

BATTER:

Equipment: One 9 by 2-inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour.

Preheat the oven: 20 minutes or more before baking, set an oven rack in the lower third of the oven and preheat to 350 F/175 C.

Mix the liquid ingredients: In a medium bowl, whisk the eggs, 3 Tbsps. of buttermilk, and vanilla until lightly combined.

Make the batter: In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, cocoa, baking powder, salt, cinnamon, and cloves on low speed for 30 seconds. Add the butter and the remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

Bake the cake: Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and unmold the cake: Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.

PEANUT BUTTERCREAM

Makes about 1 1/2 cups

1/2 cup (133 grams) (4.7 oz) peanut butter, preferably Jif, at room temperature

1/2 cup minus 1 Tbsp. (113 grams) (4 oz.) cream cheese (65 to 70 degrees F)

4 Tbsp. (56 grams) (2 oz.) unsalted butter

2 teaspoons sour cream

1/4 cup plus 3 Tbsp. (50 grams) (1.7 oz.) powdered sugar

1 teaspoon vanilla extract.

Make the peanut buttercream: In a food processor, combine the peanut butter, cream cheese, butter, sour cream, powdered sugar, and vaniilla and process, scraping down the sides of the bowl as necessary, until the buttercream is smooth and uniform in color.

Compose the cake: When the cake is completely cool, spread a little buttercream on a 9-inch cardboard round or serving plate and set the cake on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Frost the top and sides with swirls of silky buttercream. If using the paper strips, slowly slide them out from under the cake.