TFK Autumn Spice Cake

 

All TFK recipes have been tried and tested by the TFK Chefs and staff. This TFK Autumn Spice Cake recipe is a recipe that was tried and tested and became a favorite here at TFK Cooking Shows!  TFK Cookings Shows are cooking shows in Brookfield Wisconsin that demonstrate how to make meals fast and healthy, at home while saving you money. Plus, a few not so healthy treats! This TFK Autumn Spice Cake recipe is a recipe that can be made at home with simple ingredients. This recipe was tried, tested and written by Stephanie, one of our chefs.  We hope that this recipe becomes one your favorites as well!

Here are more recipes by Stephanie…..

TFK Autumn Spice Cake – Brookfield

TFK Autumn Spice Cake   All TFK recipes have been tried and tested by the TFK Chefs and staff. This TFK Autumn Spice Cake recipe is a recipe that was tried and tested and became a favorite here at TFK Cooking Shows!  TFK Cookings Shows are cooking shows in Brookfield...

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The Rule of 50

At our last cooking class, we had some discussion around whether or not to cook all foods to 50, so what is the rule of thumb that we should follow? There are only a few exceptions of when you should not cook to 50, so let’s review exactly when the rule of 50 should be broken (I always wanted to break the rules, so here is my chance)!

  • Breakfast Foods – all those tasty treats we like for breakfast (i.e. eggs, pancakes, etc.) you are more or less prepare just as you would if you were cooking in any other cookware. Remember for those aforementioned breakfast foods you need to coat the pan in oil since they are without natural oils and you don’t want a mess in the morning.
  • Pastas & Rice – whatever the directions state in terms of boiling and simmering time you follow as directed.
  • Roasts – cook to 50, but then set a timer. The rule of thumb is for every pound of meat your roast is, it is 15 to 20 minutes of cooking time.
  • Steaks – to each their own. Every individual prefers their steak to be done to a different level of done and every cut of steak is different, so steak requires a bit more monitoring. I have cooked a thin sliced filet mignon to 50 and it was well done, then another time a 1.5 inch NY Steak Strip to 50 and it was medium-rare. Just make notes to yourself when you cook steak for the time and then you have YOUR rule to follow from there on out.

 

 

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Autumn Spice Cake

Autumn Spice Cake

 

Autumn Spice Cake

Print Recipe
TFK Autumn Spice Cake
Autumn Spice Cake
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Autumn Spice Cake
Instructions
  1. Prepare your TFK 12 inch by greasing the sides of the pan and using parchment paper cut into a circle to line the bottom (do not put oil under the parchment paper or it will cause the cake to burn).
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
  3. Pour brown sugar into the bowl and break up until no clumps remain. Pour in vegetable oil and applesauce. Mix until well combined.
  4. Mix in eggs and vanilla. Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
  5. Pour approximately 80% of the batter into the 12 inch pan and place on the stovetop over a low heat. Bake until the gauge reaches 50, which takes 30 minutes. If, you would like to do two cakes 50% of the batter takes about 20 minutes to cook.
  6. Allow to cool several minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
  7. Cool completely then level tops of cakes as needed.
  8. If desired, frost with cream cheese frosting and sprinkle pecans around the edges.
Recipe Notes

Directions for the Cream Cheese Frosting
In a bowl cream butter and cream cheese until smooth.
Mix in powdered sugar and vanilla and mix until well blended.

 

Adapted From: Cooking Classy Blog

 

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