All-New Cake Mix Doctor - Anne Byrn [47]
2. Place the cake mix, blackberry jam, buttermilk, oil, cinnamon, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Toss the chopped raisins with the flour and add the raisins and pecans to the batter, folding them in until just incorporated. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 to 10 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 15 to 20 minutes longer.
4. After the layers have cooled, make the caramel frosting.
5. While the frosting is warm, assemble the cake. Transfer one layer, right side up, to a cake plate and spread about 1 cup of the frosting over the top, working quickly because the frosting will firm up as it cools. Place the second cake layer, right side up, on top of the first and frost the top and side of the cake with the remaining frosting, making sure to work quickly with smooth, clean strokes.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
______________________
______________________
______________________
______________________
PREP NOTES
______________________
______________________
______________________
______________________
DON’T FORGET
______________________
______________________
______________________
______________________
SPECIAL TOUCHES
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
CINNAMON STREUSEL LAYER CAKE
serves:
12 to 16
prep:
20 minutes
bake:
30 to 35 minutes
cool:
25 minutes
FOR MANY MONTHS the readers of my online newsletter and website community board were talking about cinnamon cakes, specifically cinnamon bun–type cakes, and more specifically a Cinnabon cake. One recipe that was shared had been clipped from a back issue of Woman’s World magazine, and I’ll admit it sounded tempting. Not only did it call for a layer of cinnamon streusel in the bottom of the cake pan, but some brown sugar and cinnamon were blended into a little of the batter and dropped onto the batter in the pans before baking. The cream cheese frosting looked heavy; I knew my lighter cream cheese frosting would be better on this cake. My curiosity got the best of me and I was soon in the kitchen preheating the oven. After some tweaking and reducing some of the fat, I wound up with one of the most popular recipes in this new collection. It is a hands-down favorite of all ages. I know you will enjoy it, too.
Vegetable oil spray, for misting the pans
¾ cup packed dark or light brown sugar plus 3 tablespoons for the topping
8 tablespoons (1 stick) butter, at room temperature
2 teaspoons ground cinnamon
1 package (18.25 ounces) plain yellow cake mix
1 cup sour cream (see Note)
1/3 cup vegetable oil
¼ cup water 3 large eggs
Cream Cheese Frosting