Best 2 Spiced Snacking Cake Recipes

Indulge your taste buds with our tantalizing Spiced Snacking Cake, a delightful treat that combines the warmth of aromatic spices with the comforting flavors of a classic cake. This delectable confection is perfect for any occasion, whether it's a cozy afternoon tea party or a festive holiday gathering. With its moist and tender crumb, this cake is sure to be a crowd-pleaser. But that's not all! This article also features a collection of equally enticing recipes that will satisfy your sweet cravings. From the indulgent Chocolate Chip Zucchini Bread to the zesty Lemon Poppy Seed Loaf, each recipe offers a unique flavor profile that will leave you wanting more. Embark on a culinary journey and discover your new favorite baked treats today!

Let's cook with our recipes!

SPICED SNACKING CAKE

Spiced Snacking Cake image

Specks of fragrant cinnamon and cardamom enliven this snacking cake, which is meant to be eaten any time of day. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Serves 12 to 16

Number Of Ingredients 14

Ingredients

1/4 cup plus 2 tablespoons safflower oil, and more for pan
2 1/4 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 large egg plus 1 large egg yolk, room temperature
3/4 cup sour cream
2 1/4 teaspoons pure vanilla extract
4 1/2 tablespoons whole milk, room temperature
3/4 cup confectioners' sugar
1 vanilla bean, split and seeds scraped
1 1/2 teaspoons to 1 tablespoon grated lemon zest, plus 1 to 3 tablespoons fresh juice

Steps:

Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with oil. Line with parchment, leaving a 2-inch overhang on two sides; brush parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and cardamom.
In a medium bowl, whisk together egg and yolk, sour cream, oil, vanilla, and 3 tablespoons milk until combined. Add egg mixture to flour mixture; stir until smooth (batter will be thick). Transfer to prepared pan, smoothing top with an offset spatula.
Bake until lightly golden and top of cake springs back when lightly pressed, 35 to 40 minutes. Transfer pan to a wire rack; let cool 30 minutes. Using overhangs, transfer cake from pan to rack; let cool completely.
In a small bowl, whisk together confectioners' sugar, remaining 1 1/2 tablespoons milk, vanilla seeds, 1 1/2 teaspoons lemon zest (or up to 1 tablespoon, for a zesty bite), and 1 tablespoon lemon juice until smooth and pourable. (If glaze is too thick, add up to remaining 2 tablespoons lemon juice.)
Pour over top of cake, spreading to edges with offset spatula. Allow to set before slicing, about 30 minutes. Cake can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.

SPICED ORANGE AND CRANBERRY SNACKING CAKE

Spiced Orange and Cranberry Snacking Cake image

Make and share this Spiced Orange and Cranberry Snacking Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup sour cream
2 large eggs
1/4 cup orange juice
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated orange zest
1 cup dried sweetened cranberries

Steps:

Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.
With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.
Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.

Tips:

Use Freshly Ground Spices: Freshly ground spices release more flavor than pre-ground ones. If you don't have a spice grinder, you can use a mortar and pestle or a coffee grinder.

Don't Overmix the Batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.

Bake the Cake in a Hot Oven: A hot oven helps the cake rise quickly and evenly. Preheat your oven to the temperature specified in the recipe before you start mixing the batter.

Let the Cake Cool Completely: Before frosting or serving the cake, let it cool completely. This will help the cake to set and makes it easier to handle.

Store the Cake Properly: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

The spiced snacking cake is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. With its warm spices and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a tasty snack or dessert, give this spiced snacking cake a try!