Fragrant Fall Spice Cake
Posted on September 23, 2019

The taste of sweater weather
You know what I love about this recipe? The way it makes the house smell. The cinnamon and ginger give me that feeling, you know the one: the first falling leaves, a crisp in the air, the smell of bonfires, my auntie sneaking me a pumpkin spice latte… It’s autumn! This cake brings back all those feelings, and I personally prefer to eat this cake fresh and warm from the oven. My grandpa likes his cake cold, fresh from the fridge, though, so I usually cut myself a slice before putting it in the refrigerator, because this cake is so good both ways!
Sometimes, I’ll make a batch of these cupcakes for breakfast, with sweet maple buttercream and a cup of my Bunratty apple cider, and it really is a great way to start out the day. It makes Back To School a lot tastier.
Happy fall, y’all!
Ingredients:
- 2 1/2 Cups Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Cinnamon
- 1/2 Tsp Fresh Ground Ginger
- 1/4 Tsp Nutmeg
- 1/4 Tsp Salt
- 1 Cup Buttermilk, Room Temp
- 1 Tsp Vanilla
- 3/4 Cup Unsalted Butter (1 1/2 Sticks) Room Temp
- 1 Cup Packed Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 3 Eggs, Room Temp
Instructions:
Preheat the oven to 350 degrees F. This recipe makes 2 – 8″ rounds, 1 – 9×13 sheet, or 24 cupcakes. Prepare your pan by either greasing the bottom and sides and dusting with flour, or the preferred method, lining the bottom and sides with parchment paper.
In a large bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl or stand mixer, beat buttermilk*, vanilla, brown sugar, white sugar, and eggs until very well blended. Slowly add dry mixture, a little at a time, beating after each addition, until batter is thoroughly mixed.
Bake for 30 – 35 min until toothpick inserted in center comes out clean.