kitchen jukebox
today i'm making these adorable autumn minispice cakes. to make these little cakes i'm using thisshape pan. i got this at william sonoma, and i thought it was incredibly cute. i don'tnormally buy things like this, like novelty bake ware or seasonal things just becausewho has the room to store it in your kitchen. i really love this. it has these little shapes,there's an acorn, a walnut a pinecone and a pumpkin. they also have a pan of just theacorn, and this is my favorite. if i would have waited i probably would have gotten theacorn pan but it wasn't available when i bought this. if you don't have this pan you can justuse a mini muffin tin and it will work as well.the recipe that i'm using is a really simple
spice cake recipe. it came with the pan. ihave ginger, cinnamon, and cloves here with my flour and baking powder. for the wet ingredients,it's brown sugar, oil, i'm using almond milk, eggs and salt. so very basic.i'm going to mix up the wet ingredients. mix up the dry ingredients. and then mix themtogether. i'm going to grease the pan with just a little bit of oil and thissilicone brush. this is really convenient for getting into all of the nooks and crannies. then using a cookie scoop you want to fill each well with the cake batter. you want to give it a little wiggle or tapit on the counter to release any air bubbles.
then i'll put them in a 350 degree oven forabout 20-22 minutes. when they come out of the oven, you can testthem with a toothpick, and let them cool slightly, for about 5 minutes, before taking them outof the pan. now my little cakes are ready to enjoy. i'mgoing to serve mine with a sprinkle of powdered sugar. you could make a simple glaze or amaple frosting would be really nice. these are not too sweet and not too rich so they'rereally good for breakfast or a snack. they go great with coffee or tea or better yet,apple cider. so i hope you're having a good autumn season and thank you so much for watching. :) :) :) :)
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