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Spiced Sponge Cake With A Brown Sugar Glaze

This was originally supposed to be pineapple upside down cake, but it tasted better without the pineapple!

Prep
Cook
Serves 8people
Ingredients
For cake
1 1/2
cups all-purpose flour
1 1/2
tsp cinnamon
1
tsp allspice
2
baking powder
1/4
tsp salt
3/4
unsalted butter, softened
1
cup granulated sugar
2
large eggs
2
vanilla
1/2
cup unsweetened pineapple juice
For glaze
1/2
cup brown sugar
1/4
cup (1/2 stick) unsalted butter
1/4
cup whipping cream
1/2
tsp vanilla extract
1/2
tsp lemon juice
1/4
tsp salt
Directions
1.
Preheat oven to 350 degrees.
2.
Mix together flour, cinnamon, allspice, baking powder, and salt.
3.
In a separate bowl, beat butter with an electric mixer until light and fluffy. Gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add half flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended.
4.
Bake cake in middle of oven until golden and a tester come out clean, about 40-50 minutes. Keep an eye on it. Put it on a cooking rack for 5-10 minutes, then flip it out of pan.
5.
For the glaze, stir all ingredients in a small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to a boil.
6.
Reduce heat to medium; whisk until glaze is smooth, about 1 minute.
7.
Remove from heat. Whisk until thickened slightly. Pour over cake.

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