Best Spiced Cream Recipes

SPICED PUMPKIN BARS WITH CREAM CHEESE ICING

Steps:

• For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
• Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
• Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
• For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

SPICED PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
• To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
• Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
• To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
• Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES

Steps:

• Make chocolate leaves:
• Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
• Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
• Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
• Make cake:
• Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• Make frosting:
• Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
• Assmble:
• Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
• Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.

SPICED APPLE-WALNUT CAKE WITH CREAM CHEESE ICING

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.
• In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.
• For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

ALEXANDER MCCREAM SPICED PUMPKIN ICE CREAM

Steps:

• 1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
• 2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add 1/3 cup of the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon. Do not let boil.
• 3. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
• 4. Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth. Add to the chilled custard and whisk well. Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
• 5. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours). Dust each portion with a little ground cinnamon before serving.

MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
• Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
• Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
• For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
• Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

SPICED SWEET POTATO FRIES WITH CHILI-CILANTRO CREAM

Steps:

• Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.
• Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.
• Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
• While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
• Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.

SPICED PUMPKIN CHEESECAKE WITH BROWN SUGAR & BOURBON CREAM

Steps:

• For the Crust:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
• Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
• Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
• Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
• Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
• Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
• For the Filling:.
• Bring about 4 quarts of water to a simmer in a stockpot.
• Whisk the sugar, spices, and in a small bowl; set aside.
• To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
• Spread pumpkin on paper towels in a roughly even layer.
• Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
• Peel back the top layer of towels and discard.
• Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
• In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
• Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
• Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
• Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
• Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
• Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
• Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
• Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
• Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
• Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
• Cool until water is just warm, about 45 minutes.
• Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
• Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• For the Cream Topping:.
• In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
• Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
• When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.

SPICED BEEF EMPANADAS WITH LIME SOUR CREAM

Steps:

• Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
• Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Divide the beef mixture among the circles, brush the edges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush with the egg. Bake until golden, 20 to 25 minutes.
• Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.

PUMPKIN SPICED WHIPPED CREAM

Steps:

• In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.

PIEROGI WITH BLUEBERRY FILLING AND SPICED SOUR CREAM

Steps:

• Make filling:Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
• Make Spiced Sour Cream:Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup

SPICED APPLE OATMEAL COOKIE ICE CREAM SANDWICHES

Steps:

• Pour apple pie filling into a bowl. Cut each apple slice into thirds using a spoon.
• Place cookie butter in a microwave-safe bowl. Microwave in 5-second intervals, stirring after each interval, until pourable but still thick, 10 to 15 seconds.
• Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Add apples; blend until incorporated. Fold in cookie butter gently to create ribbons.
• Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream mixture on top.
• Freeze ice cream and cookies until firm, 5 hours to overnight.
• Remove cookies from the freezer. Line a baking sheet with parchment paper. Place 6 cookies on top.
• Remove ice cream from the freezer. Cut ice cream into rounds using a 3-inch cookie cutter. Transfer ice cream rounds to the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top.
• Place baking sheet in the freezer; chill until ice cream cookie sandwiches are firm, 1 to 2 hours.
• Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Freeze until serving. Peel down bag as you eat, keeping the bag underneath to catch drips.

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM

Steps:

• For ice cream:
• Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
• For cakes:
• Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

SPICED STREUSEL SOUR CREAM APPLE PIE

Steps:

• For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
• For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).

PAPRIKA SPICED POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Spray the inside of a 3 1/2 quart crockpot with a non stick cooking spray.
• Remove any fat from the roast. Rub 3 TBSP paprika and black pepper onto the beef.
• In a large skillet, heat olive oil to a high heat. Sear beef till well browned, on all sides.
• Remove the roast from the skillet and place into the prepared crockpot.
• Add the onions and butter to the skillet. Add 5 TBSP paprika, stirring frequently. Cook until onions are nicely browned; add garlic, cook for 1 minute.
• Spoon the onion mixture onto the roast. Top with the mushrooms, roasted peppers and the tomatoes.
• Add the beef stock to the skillet, simmer and scrape any bits from the bottom of the skillet.
• Simmer until the stock is reduced by half. Pour the stock and wine over the beef.
• Cover and cook on high for 4 hours or until roast is tender.
• Remove the roast and vegetables from the crockpot. Pour liquid into a large skillet, stir and simmer until liquid is reduced by half.
• Whisk in the sour cream until smooth.
• Slice the roast and place the roast and vegetables back in the crockpot.
• Pour the sour cream gravy over the beef and keep warm until ready to serve.
• Serve with noodles or mashed potatoes.

HOT SPICED MEXICAN HOT CHOCOLATE WITH ICE CREAM DUSTED WITH CHILI POWDER

Steps:

• Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
• You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)

INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM

Steps:

• Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
• Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
• Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
• Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
• Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
• DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

SWEDISH SPICED CARDAMOM COFFEE WITH CHANTILLY WHIPPED CREAM

Steps:

• Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
• Add water to the coffee maker, and brew according to manufacturer's directions.
• While coffee is brewing, make the chantilly whipped cream:.
• Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
• Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
• Sweeten each serving with a teaspoon of sugar, or to taste.
• Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

SPICED HONEY CAKE WITH CREAM CHEESE FROSTING

Steps:

• Cake:
• Preheat oven to 350°F. Coat a 9" cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
• Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
• Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45-55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
• Do Ahead
• Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
• Frosting and Assembly:
• Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean; discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).
• Pile frosting on top of cake and spread to edges (it's okay if it cascades over the sides). Decorate with bee pollen, fennel fronds, flowers, and berries, if desired.