Clementine Spice Cake
By Paula Deen
- 3 cups all purpose flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup room temperature butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup molasses
- 1 cup fresh squeezed clementine juice
- 6 oz softened cream cheese
- 1/4 cup sugar
- 2 peeled and sliced into rounds, plus the zest of one clementine clementine
- optional whole cloves
Preheat oven to 350 degrees F. In a medium sized bowl, sift together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.
Using an electric hand mixer or stand mixer, beat together the butter and sugars in a medium-large bowl. Beat for 2-3 minutes, until butter and sugar is creamy and combined. Scrape down the sides with a spatula as needed.
Add 2 eggs and vanilla, beating for 1 minute. Stir in the molasses, scraping down the sides with a spatula as needed.
Add half of the flour, stirring to combine, followed by half of the Clementine juice. Repeat using remaining amounts. Stir in the zest.
Spray a spring form pan with spray oil to grease. Pour cake batter in pan, set aside.
Using a whisk or electric mixer, beat together the cream cheese, sugar, 1 egg, and Clementine zest. Pour cream cheese mixture over top of cake batter. Spread the cream cheese mixture evenly over the top, leaving a half inch border.
Lay slices of Clementine a top the cake, studding the center of each slice with a whole clove. Bake cake at 350 degrees F for 50-65 minutes, or until cake is set. Cool on a wire rack for 5 minutes. Remove outer ring of spring form pan and cool an additional 25 minutes.