So I came up with this brilliant idea to
make an amazing Cafe Con Leche Cake. I
went to work and after baking up a storm in the kitchen, boy was I surprised
when I sampled a bite of the finished product and found out it tasted just like
a Cinnabon! Since I no longer had the
Cafe Con Leche flavor profile, I went a different route and came up with the
perfect creamy frosting to complement this surprise cake. I hope you enjoy this very yummy happy
accident!
You'll need:
1
cup salted butter, softened
1
cup sugar
1
cup brown sugar
1
tbsp vanilla extract
2
tsp butter flavor
4
eggs
2
tsp Espresso powder
3
tsp cinnamon
2
tsp xanthan gum
1
tsp baking soda
1
tsp baking powder
1
tsp salt
1
cup buttermilk
Preheat the oven to 350°F.
Grease and flour (with gluten-free
flour, of course!) two round 9” cake pans.
Dissolve
the espresso into your cup of buttermilk. Set aside until needed.
In a medium bowl using an electric mixer,
cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping
until fully creamed.
Gradually
add the eggs one at a time, mixing well between each addition.
In a separate bowl, combine the flour,
cinnamon, xanthan gum, baking powder, baking soda, and salt. Then stir the dry ingredients into the creamed
mixture a little at a time, alternating with the buttermilk.
Scoop the batter into prepared pans, then
bake for 25-30 minutes or until toothpick
comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.
1
cup (two sticks) Salted butter, softened
½
Cup Palm Shortening
3
cups powdered sugar
2
tbsp White Chocolate syrup
2
tsp vanilla extract
1
tsp cinnamon powder
In a medium bowl, cream butter and
shortening with an electric mixer. Then
whip in two cups of powdered sugar. Add
vanilla and Syrup, then whip in the final cup of powdered sugar. Continue blending until smooth and creamy.
Now
just assemble the layers, ice the cake, and enjoy!
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