HARVEST POUND CAKE
Bring all your favorite flavors of fall into one delicious Harvest Pound Cake. It's a cozy coming-together of fresh apples, chopped nuts and caramel that no one can resist. Prep time is only 20 minutes, and this delicious apple harvest pound cake with caramel glaze is worth it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
- Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
- In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg
FROSTED HARVEST CAKE
Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
APPLE HARVEST CAKE
Tender apple slices and subtle flavors make this old-fashioned cake one of our favorites.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat 2 cups sugar, oil, eggs, orange juice and vanilla until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Stir in apples. , Spread half of the batter into a greased 13x9-in. baking dish. Combine cinnamon and remaining sugar; sprinkle over batter. Carefully spread remaining batter over the top. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired.
Nutrition Facts : Calories 376 calories, Fat 16g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 176mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
FALL HARVEST CAKE
This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.
Provided by Jazz Lover
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
- Add pumpkin to this mixture and stir well.
- Stir in 2 cups of flour, 1/2 cup at a time.
- Stir in apples and pecans.
- Bake 60-70 minutes at 350 in a greased and floured bundt pan.
- Ice with cream cheese frosting and sprinkle with nuts.
Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1
FALL HARVEST CHOCOLATE CAKE
Betty Crocker® chocolate frosting provides a wonderful addition to this beet and carrot cake - a perfect fall dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 24
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, place beets. Add water to cover. Heat to boiling over medium-high heat. Cook 45 to 60 minutes or until beets are tender. Drain; cool. Peel and finely grate beets to equal 1 cup.
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat eggs. Gradually add melted chocolate, oil and vanilla, stirring with whisk until blended. Add chocolate mixture to flour mixture, stirring with whisk until blended. Stir in sour cream; mix well. Stir in beets and carrots. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- Frost cake with chocolate frosting; sprinkle with walnuts. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 181 mg
FALL HARVEST CAKE
Make and share this Fall Harvest Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
- To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
- Blend in pumpkin; fold in apple and pecans.
- Transfer batter to a greased and floured Bundt pan.
- Bake in a 350° oven for 70 minutes.
- Cool 20 minutes in the pan; remove and complete cooling on wire rack.
- Frost when cool.
Nutrition Facts : Calories 713.1, Fat 37.7, SaturatedFat 12.2, Cholesterol 111.6, Sodium 445.4, Carbohydrate 90.3, Fiber 1.7, Sugar 70.3, Protein 6.6
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