A perfect fall dessert that will be enjoyed for years to come! Make it different by adding spices to your whipped cream or add raisins other dried fruits or nuts to the cake. Optionally, one could ice the cake with cream cheese frosting. I chose to top it with whipped cream, because the cream cheese frosting overpowered the cake the first time I made it.
1 cup of butter at room temperature
1 cup of granulated sugar
1 cup of packed brown sugar
2 large eggs
1 teaspoon of vanilla
2 cups of all-purpose flour
1 teaspoon of baking soda
1 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1 cup of buttermilk – shake well before measuring
1 cup of heavy whipping cream
1/4 cup of granulated sugar
1 teaspoon of vanilla extract
Cinnamon for garnish (optional)
In a large bowl, cream butter and sugars using a mixer. Add eggs one at a time until incorporated. Add vanilla. Add dry ingredients and buttermilk alternatively. Pour dough into a 12″ x 8″ cake pan lined with parchment paper and spread dough evenly. Bake in a preheated oven at 350 degrees for about 20 – 30 minutes or until toothpick or knife inserted comes out clean. Allow to cool completely.
Place a medium bowl in the freezer for 5 minutes, remove and add cream. Using a mixer beat on high until soft peaks form. Add sugar and vanilla and beat for 1 minute. Do not over beat.
Slice cake into 4″ x 4″ squares and serve with a dollop of whipped cream and garnish with a sprinkle of cinnamon.