Holiday Spice Cake
Recipe by Monique Chan ’09
Yield: 1 9 x 5” loaf or 12-14 muffins
CINNAMON SUGAR COATING
1/2 cup (100 g) granulated sugar
1 tablespoon cinnamon
Optional: edible gold luster dust
SPICE CAKE
1 1/2 cups (180 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
2 (120 g) large eggs, room temperature*
2 tablespoons (25 g) granulated sugar
1/3 cup (75 g) brown sugar
1/4 cup (60 g) oil
1/2 cup (120 g) applesauce
1/2 cup (120 g) buttermilk**
1 teaspoon vanilla extract
* Eggs can be taken out of refrigerator 1-2 hours before using OR brought to room temperature quickly by being submerged in a bowl of warm water for 10 minutes.
** Buttermilk substitute can be made with milk and vinegar or lemon juice. Measure 2 teaspoons (10 g) vinegar or juice into a half cup measure. Fill to the top with milk (110 g). Stir and let stand for 10 minutes before using.
PROCEDURE
- Preheat the oven to 350° F and grease the loaf pan (or muffin pan, if using). Mix cinnamon sugar coating ingredients together; set aside.
- For spice cake: sift together all dry ingredients (flour, baking powder and soda, salt, and spices). In a separate bowl, whisk eggs and both sugars together for ~ 2 minutes. Mixture should thicken, increase in volume and lighten slightly in color. Add in oil, applesauce, and buttermilk. Mix well.
- Pour wet ingredients into dry ingredients, and whisk just to combine. Be careful not to overmix.
- Pour batter into the loaf pan, or divide as evenly as possible into a muffin pan. Bake for approximately 35 minutes for loaf or 20 minutes for muffins, rotating pan halfway through.
Nota bene: Baking time will vary by oven; check 5-10 minutes before bake time is up and adjust accordingly. Spice cake is fully baked when the internal temperature reaches 200°F; you can check with a food thermometer OR an inserted skewer which should come out clean. - Allow the cake to cool for 5 minutes in the pan before unmolding and covering/rolling in cinnamon sugar coating. This cake is best enjoyed warm with your favorite winter beverage.
Happy Holidays and Bon Appétit!
Monique Chan ’09 is a Michelin-starred pastry chef with experience in kitchens across Rome, Paris, Napa, Hong Kong, and Sydney. A lifelong passion for the arts took her from ceramics classes at Poly to an art history major in college and ultimately to pastry school in France. Now as the founder of Chez Momo, she utilizes her background in bakeries and fine dining restaurants to create bespoke event cakes while also teaching the art and science of pastry across multiple social media platforms.
Monique Chan ’09 is a Michelin-starred pastry chef with experience in kitchens across Rome, Paris, Napa, Hong Kong, and Sydney. A lifelong passion for the arts took her from ceramics classes at Poly to an art history major in college and ultimately to pastry school in France. Now as the founder of Chez Momo, she utilizes her background in bakeries and fine dining restaurants to create bespoke event cakes while also teaching the art and science of pastry across multiple social media platforms.
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