So finally America's Test Kitchen stopped being totally cheap and stingy and let us have some content for free- I'm exaggerating but they do charge you to look at their recipes. STINGY!! Here is a link that they emailed me on Oatmeal Scones- a video no less on how to make them.
I love America's Test Kitchen- you pretty much know that the recipe is going to be perfect. However, they are rarely simple. THey usually have a million steps and call for weird ingredients that no one has or use expensive equipment- like $100 meat thermometers- that I'll never own. But they do have good tips and they tell you why things need to be done a certain way- the science behind it, which is cool for those of us who are always asking- WHY???
They have a bangin spice cake that I want to make which you can find here but if you click this link one time and can view the recipe- copy and paste it in a word doc or something because the bastards will block you from viewing it after a few clicks. Then they want you to pay to see more recipes- BASTARDS!! If you get locked out you can find it here too, some kind citizen reposted it for us for FREE. Yay. And I even copied and pasted it here for you, because I love you, and hate Christopher Kimball for not sharing his secrets with me.
Spice Cake with Cream Cheese Frosting
To save time, let the eggs, buttermilk, and butter come up to temperature while the browned butter and spice mixture cools. To prevent unsightly air holes in the finished cake, be sure to follow the instructions for removing air bubbles in the batter (see illustrations below). Leftover cake can be stored, covered with plastic wrap, in the refrigerator for up to 2 days. The cake should be brought to room temperature before serving.
Serves 12 to 14
Cake
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces), plus extra for dusting pans
1 tablespoon ground cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
16 tablespoons unsalted butter (2 sticks), softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs at room temperature
3 large egg yolks at room temperature
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
2 tablespoons light molasses or mild molasses
1 tablespoon grated fresh ginger
1 cup buttermilk , at room temperature
Frosting
5 tablespoons unsalted butter , cut into 5 pieces, softened
1 1/4 cups confectioners' sugar (4 1/2 ounces)
8 ounces cream cheese , cut into 4 pieces , softened
1/2 teaspoon vanilla extract
3/4 cup coarsely chopped walnuts, toasted (optional)
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13- by 9-inch baking pan. Combine spices in small bowl; reserve 1/2 teaspoon for frosting.
2. Heat 4 tablespoons butter in 8-inch skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
3. Whisk flour, baking powder, baking soda, and salt in medium bowl. In small bowl, gently whisk eggs, yolks, and vanilla to combine. In standing mixer fitted with paddle attachment, cream remaining 12 tablespoons butter with sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides and bottom of bowl twice with rubber spatula. Reduce to medium speed and add cooled butter and spice mixture, ginger, and half of egg mixture; mix until incorporated, about 15 seconds. Repeat with remaining egg mixture; scrape down bowl again. Reduce to low speed; add about one-third flour mixture, followed by half of buttermilk, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk. Scrape bowl and add remaining flour mixture; mix at medium speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
4. Transfer batter to prepared pan; following illustrations at left, zigzag tip of metal spatula through batter, pulling it to pan edges. Lightly tap pan against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula.
5. Bake until toothpick inserted in center of cake comes out clean, 32 to 37 minutes. Cool cake to room temperature in pan on wire rack, about 2 hours.
6. For the frosting: In bowl of standing mixer fitted with paddle attachment, beat butter, sugar, and reserved 1/2 teaspoon spice mixture at medium-high speed until light and fluffy, 1 to 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and beat until no lumps remain, about 30 seconds.
7. Run paring knife around edge of cake to loosen from pan. Using spatula, spread frosting evenly over surface of cake. Sprinkle cake with walnuts, if using. Cut into squares and serve.
Photo Credit: America's Test Kitchen
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