I have this friend. She’s a foodie friend.
Do you have those?
We’re eerily alike in some ways, and I love it.
Her and her husband were the ones that gave Nick and me some local steak as a thank you gift a few months ago. So, yeah. They get us, and we get them.
One thing you can always catch us chatting about is food – gardening, canning, cake, cookies, icing, whatever.
And lucky for me, she recently gifted me two new items:
A jar of her homemade Pear Cardamom Butter and a bag of Muscovado Sugar.
Have you ever used Muscovado Sugar? If not, you should put it on your wish list.
It’s intense. Imagine dark brown sugar times 10. It has a very high molasses content, making it a deep, rich sugar that perfumes your kitchen with warmth as soon as you open the bag.
And while I can’t take credit for this cake recipe, it’s amazing.
I’m happy this isn’t a layer cake. Layer cakes are not easy for me yet – I still need some practice…and an actual cake stand instead of the upside down bowl and lid I use.
But this spice cake may be my new favorite fall dessert.
It’s spicy and sweet and fun to make. I’ve never seen a cake recipe that calls for you to cut the butter into the flour as if you were making biscuits. And I love the addition of fruit butter. I used pear, but it would be just as delicious with apple or pumpkin.
The cake recipe didn’t call for a frosting, but I didn’t have any heavy cream to whip up so I just mixed up a quick icing with cream cheese, a little bit of butter, milk, powdered sugar, and a pinch of cinnamon.
After trying it with the cream cheese icing, I’d definitely recommend it! I bet it would be good with just a dollop of sweetened whipped cream, but I loved the mix of spicy cake with tangy cream cheese and sweet dulce de leche drizzle.