Buttermilk Spice Cake

This divine dessert features a rich toasted-pecan filling. MORE+ LESS-

By Betty Crocker Kitchens

July 5, 2006

Ingredients

2 1/4

cups cake flour

cup granulated sugar

teaspoon baking powder

teaspoon salt

teaspoon grated orange peel

3/4

teaspoon baking soda

3/4

teaspoon ground cloves

3/4

teaspoon ground cinnamon

3/4

cup packed brown sugar

1/2

cup butter, softened

cup buttermilk

eggs

Toasted Pecan Filling

Whipped Cream Frosting

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1

Heat oven to 350°F. Grease and flour two 9-inch round pans.
2

Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves and cinnamon in large bowl. Beat in brown sugar, butter and buttermilk on medium speed, scraping bowl occasionally. Add eggs. Beat an additional 2 minutes, scraping bowl frequently. Pour into pans.
3

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers with Toasted Pecan Filling. Frost side and top of cake with Whipped Cream Frosting.

Toast the pecans before chopping so they’ll brown evenly. To toast, place pecans in a dry skillet and heat over medium heat 5 to 7 minutes, stirring constantly, until fragrant.
If you’re short on time, why not use ready-to-spread frosting instead? Stir the contents of two 16-ounce tubs of Betty Crocker® Whipped frosting with a softened 3-ounce package of cream cheese for a rich “homemade” flavor.
Increase cinnamon to 1 teaspoon for an extra-spicy cake flavor.