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.
HARVEST CAKE
Enjoy the first Betty Crocker signature recipe, a special Super Moist™ cake. All-ready frosting and colorful candy accents top this spicy celebration cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 21
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round cake pan.
- In large bowl, beat 1 box cake mix, 1 cup of the apple cider, 1/3 cup of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans.
- Bake and cool as directed on box for 9-inch and 8-inch rounds.
- Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost.
- Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. Store cake loosely covered.
Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 300 mg, Sugar 30 g, TransFat 2 g
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.
GARDEN HARVEST CAKE
Zucchini, carrot, and apples add moisture and flavor, elminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and it's great for breakfast. Each serving is 1 slice. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 4 Hours
Time 1h5m
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutrition Facts : Calories 216.2, Fat 9.5, SaturatedFat 1, Cholesterol 47, Sodium 225.4, Carbohydrate 30.3, Fiber 1.3, Sugar 18, Protein 3.5
APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE
This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
Provided by Dani
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
- In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
- Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g
HARVEST SNACK CAKE
The ginger, cinnamon and nutmeg give this cake a familiar spice cake flavor, and raisins and shredded carrots help keep it moist. -Hilary Carroll, Dearborn, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE HARVEST CAKE
This recipe came out of a Better Homes and Gardens magazine and it is one of the prettiest and best-tasting cakes I've ever made
Provided by wheatuskitty
Categories Dessert
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease (and flour) two 9"x1 1/2" round baking pans.
- Combine and whisk all cake ingredients BUT flour and cocoa powder.
- Add flour and cocoa powder and whisk until even.
- Spread evenly into the two pans.
- Bake for 30-35 minutes until top springs back or toothpick comes out clean.
- Let cool.
- In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
- Spread Pumpkin Filling on top of one cake and top it with the other.
- Boil whipping cream over medium-high heat.
- Remove from heat and add chocolate, DO NOT stir.
- Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
- Wait until glaze has thickened (10 minutes) and then pour over top of cake.
- Refrigerate cake or let set until glaze is fairly solid (15-30 min).
- OPTIONAL: top with seasonal berries or nuts.
Nutrition Facts : Calories 437.4, Fat 25.1, SaturatedFat 9.8, Cholesterol 56.8, Sodium 275, Carbohydrate 53.2, Fiber 3.6, Sugar 33.9, Protein 6.5
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