Small Spice Cakes Accompanied with Cream Cheese Frosting and Candied Pecans

Although a sheet cake or a circular pan is readily accessible, I chose the tiny cake loaf pan to achieve uniform dimensions.

Ingredients

For the cake

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 2 teaspoons ground cinnamon

• 1 teaspoon nutmeg

• 1 teaspoon ground ginger

• 1/2 teaspoon cloves

• 2 cups brown sugar

• 1 cup vegetable oil

• 1 cup sour cream, room temperature

• 1/2 cup buttermilk, room temperature

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

For the cream cheese frosting

• 8 tablespoons salted butter, room temperature

• 8 ounces cream cheese, room temperature

• 2 1/2 cups powdered sugar

• 1 pinch of salt

• 1 teaspoon vanilla bean paste

For the candied pecans

• 2 cups pecans, toasted and halved

• 1 teaspoon vanilla extract

• 1 tablespoon water

• 1 teaspoon ground cinnamon

Instructions

To prepare the cake

1. Preheat the oven to 350°F. If utilising a tiny cake loaf pan, apply baking spray and leave aside.

2. In a medium bowl, amalgamate the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

3. In a sizable bowl, amalgamate the granulated sugar, brown sugar, oil, sour cream, buttermilk, eggs, and vanilla until thoroughly blended.

4. Combine the dry components with the liquid elements and, utilising a spatula, fold until completely integrated. Fill the batter to three-quarters full. Insert into the oven for approximately 20 to 25 minutes, or until a cake tester emerges clean.

If utilising a single tiny cake pan, you must bake these and reiterate the process.

Allow the cakes to cool in the loaf pan for 15 minutes, then remove them and continue cooling for approximately 1 hour.

To prepare the cream cheese icing

1. In a medium basin, utilise an electric mixer to blend the butter and cream cheese till achieving a mayonnaise-like consistency, approximately 5 minutes.

2. Incorporate the vanilla bean paste, salt, and powdered sugar. Persist in mixing until well integrated and light in texture—approximately 3 minutes. Allocate separately.

To prepare the candied pecans

1. In a medium saucepan, amalgamate all the ingredients excluding the pecans. Off the heat, thoroughly mix using a whisk.

2. Increase the heat to medium and continue stirring until the mixture starts to boil. Add the pecans and whisk to thoroughly incorporate them.

3. After complete coating, distribute the pecans on a parchment-lined baking sheet and allow them to cool completely.

Decorating the cake

Utilise a piping bag or spatula to apply several tablespoons of cream cheese frosting to each cake. Place the candied pecans atop. Persist with this procedure until you exhaust either the cakes or the cream cheese icing.