Holiday Spice Cake Ring Cakes

These personalized holiday cakes are great for any event. The caramel sauce is a great accompaniment to help bring out the fall and winter flavors.

Ingredients:

• 5 tablespoons unsalted butter, melted
• 2 tablespoons hot water
• 1/4 cup brown dark brown sugar, packed
• 1 1/2 cups chopped pecans
• 1 1/2 sticks unsalted butter, softened
• 2 3/4 cups cake flour, not self rising
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 1/4 teaspoons freshly grated nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon apple pie spice
• 1 1/2 cups packed light brown sugar
• 3 large eggs at room temperature
• 1 1/2 teaspoons pure almond extract
• 1 1/2 cups vanilla yogurt
• Caramel ice cream topping, optional

Directions:

Place oven rack in middle position and preheat to 350 degrees. Butter and flour two 6 cup ring molds. Mix melted butter, water and brown sugar then spread in molds. In a large bowl, mix flour, baking powder, baking soda, salt and spices. Cream butter and brown sugar in another bowl until pale and fluffy, 3-5 minutes. Beat in eggs, one at a time, beating well after each addition, then beat in almond extract. Add flour mixture and yogurt alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Spoon batter evenly between ring molds, smoothing tops, then tap pans once or twice on counter to expel any air bubbles. Bake until pale golden and a toothpick inserted in center of cakes comes out clean, 30-35 minutes. Immediately invert cakes onto serving dishes. Drizzle with caramel ice cream topping, if desired.

Number of Servings: 16