Toasted Meringue Spice Cake
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A Note from Feedfeed

Get hypnotized by the charred meringue swirl on top of this super quick spice cake. Who needs frosting when you have the marshmallowy texture of fresh meringue?! This recipe is a mashup of the cake base of my Cinnamon Apple Upside Down Cake with the meringue topping from Miro Uskokovic’s Pumpkin Maple Meringue Pie, with a quick swap of granulated sugar. It’s a Frankenstein-ed dessert that you’re sure to love!

Details

Prep time 30mins
Cook time 1hr 10mins

Recipe

For the Cake

  • Nonstick cooking spray, for greasing
  • 1 cup granulated sugar
  • 1/ 2 cup light brown sugar
  • 2 sticks unsalted butter, melted
  • 2 eggs
  • 3/ 4 cup buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon Simply Organic Cinnamon
  • 1 teaspoon Simply Organic Nutmeg
  • 1/ 2 teaspoon baking soda
  • 1/ 2 teaspoon baking powder

For the Meringue

  • 3 large egg whites
  • 1/ 4 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1/ 3 cup water
  • 2 teaspoons cornstarch

Method

  • Step 1

    Make the cake: Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment.

  • Step 2

    In a large bowl, whisk granulated sugar with brown sugar and butter until smooth. Add eggs and whisk until incorporated, followed by buttermilk.

  • Step 3

    Add remaining ingredients to bowl and fold until just incorporated, then pour into the prepared pan. Bake until the top is golden and a toothpick inserted into the center comes out clean, 40-50 minutes.

  • Step 4

    Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool.

  • Step 5

    Make the meringue: In a bowl of a stand mixer, combine egg whites and cream of tartar and start whipping on medium speed. When eggs are frothy, begin slowly adding sugar and continue whipping on medium speed. Meanwhile, make a slurry by combining water and starch in a small saucepan. Bring to boil over medium-high heat while constantly stirring. Reduce heat to low and cook for 2 minutes, stirring constantly. Add hot slurry to the whites and continue to whip until stiff peaks form.

  • Step 6

    Top cake with meringue and torch until golden.