1 Egg Spice Cake - Master Cookbook Recipe # 236

Name: 1 Egg Spice Cake - Master Cookbook Recipe # 236
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 (One) tube pan cake
Cuisine: Southern
Ingredients: 1/4 cup salted butter, room temperature (or shortening); 1 cup light brown sugar, packed; 1 egg, beaten; 2 cups all-purpose flour; 1-1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/2 tsp ground nutmeg; 1/2 tsp ground cloves; 1 cup buttermilk (or sour cream)

This humble, old-fashioned cake is a testament to simple Southern baking. Low in sugar and requiring only one egg and no oil, it relies on a warm blend of spices and buttermilk for its tender crumb and cozy flavor. It’s light enough for breakfast,just like Chris enjoys it with a little butter,but flavorful enough to serve as a perfect afternoon snack.

This is recipe #236 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 40 minTotal time: 50 min

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Ingredients

1/4 cup salted butter, room temperature (or shortening)
1 cup light brown sugar, packed
1 egg, beaten
2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 cup buttermilk (or sour cream)

Instructions

Cream: In a medium bowl, beat together the brown sugar, butter (or shortening), and egg until the mixture is smooth and well combined.
Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the cinnamon, allspice, nutmeg, and cloves, then whisk to combine.
Mix: Gradually add the dry ingredients and the buttermilk to the wet mixture, alternating between them. Beat on medium speed for 2 minutes to ensure everything is fully incorporated.
Bake: Pour the batter into a greased and floured tube pan. Bake at 350°F for 30 to 40 minutes. The cake is done when the center springs back when touched or a toothpick comes out clean.
Finish: Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Once cooled, dust generously with powdered sugar.

Notes

Tammy's Tip: This cake is wonderful served warm! Chris loves to have a slice for breakfast with a little butter spread on it. It's a great "pantry staple" cake since it doesn't require many eggs or any oil.