Show:
Emeril Live
Episode:
Autumn Desserts
Buttermilk Spice Cake
Getting reviews...
- Yield: 2 cake layers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 536
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 8 g
- Cholesterol
- 148 mg
- Sodium
- 336 mg
- Yield: 2 cake layers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 536
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 8 g
- Cholesterol
- 148 mg
- Sodium
- 336 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
