1/3 Photos of Autumn Spice Cake With Sticky Coconut-Pecan Icing
2 hrs 35 mins
Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.
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Autumn Spice Cake
- 1 cup rolled oats (not quick-cooking or instant)
- 1 cup boiling water
- 1/4 cup buttermilk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom (optional, I did not use)
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
Sticky Coconut-Pecan Icing
- 1 cup sweetened flaked coconut
- 3/4 cup pecan halves
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, cubed
- 3 egg yolks
- 1 pinch salt, generous
- 1 tablespoon dark rum (optional)
- 1 teaspoon vanilla extract
Sweetened Sour Cream
- 1TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
- 2Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
- 3Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
- 4Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
- 5Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
- 6Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
- 7TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
- 8Toast coconut on a baking sheet until quite dark, 10-12 minutes.
- 9Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
- 10Coarsely chop pecans; set aside with coconut.
- 11Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
- 12Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
- 13Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
- 14TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
- 15Serve and enjoy!
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Nutritional Facts for Autumn Spice Cake With Sticky Coconut-Pecan Icing
Serving Size: 1 (176 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 616.2
- Calories from Fat 309
- Total Fat 34.3 g
- Saturated Fat 19.1 g
- Cholesterol 154.7 mg
- Sodium 282.1 mg
- Total Carbohydrate 73.7 g
- Dietary Fiber 2.1 g
- Sugars 54.8 g
- Protein 6.2 g