Crisp, cool mornings in autumn bring out the desire for apple, pumpkin, and spice cakes to be enjoyed with a hot cup of coffee. Simple coffee cakes, snack cakes, and pound cakes are wonderful served as breakfast or a mid-morning snack. In this article, you will find several web sites with great ideas for fall cakes and three of my favorite recipes. Now that the summer is ending, it is time to begin thinking of fall treats and the coming holiday season. Enjoy searching the web sites and trying the recipes as the seasons begin to change.
Pumpkin Coffee Cake
Sarah Steele, Moulton, Alabama
1 package (16 ounces) pound cake mix
¾ cup canned pumpkin
6 tablespoons water
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ cup chopped walnuts
½ cup packed brown sugar
¼ cup all-purpose flour
3 teaspoons butter, melted
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-inch square baking pan.
- In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle top with remaining topping (pan will be full).
- Bake at 350 degrees for 35 – 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cinnamon-Apple Honey Cake
Rebecca Zeissler, Forest Park, Illinois
½ teaspoon ground cinnamon, divided
¾ cup thinly sliced peeled tart apple
3 tablespoons butter, softened
½ cup packed brown sugar
1/3 cup 2% milk
¼ teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons honey
- Line a 6-inch round baking pan with parchment paper; coat paper with cooking spray. Sprinkle with ¼ teaspoon cinnamon. Arrange apple slices in a single layer over cinnamon.
- In a small bowl, cream butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Add milk and vanilla; beat on low speed until blended. Combine the flour, baking powder and remaining cinnamon; stir into creamed mixture just until blended. Spoon over apple.
- Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted near the center comes out clean. Invert immediately onto a serving plate; drizzle with honey. Serve warm if desired.
Pumpkin Spice Frosted Snack Cake
1 package (2 – layer size) spice cake mix
1 can (15 ounces) pumpkin
1 cup Miracle Whip Dressing
1 package (8 ounces) Philadelphia Cream Cheese, softened
¼ cup (1/2 stick) butter, softened
2 tablespoon milk
1 teaspoon vanilla
1 package (16 ounces) powdered sugar (about 4 cups)
- Preheat oven to 350 degrees. Grease 13 x 9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan.
- Bake 32 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
- Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.
Prepare as directed, using 15 x 10 x 1-inch baking pan and decreasing baking time to 20 to 22 minutes or a wooden toothpick inserted in center comes out clean.
Links for Fall Cakes:
- Autumn Gold Pumpkin Cake, Autumn Gold Pumpkin Cake Recipe – wonderful 2 layer cake that can be decorated as desired
- Holiday Cakes – from Martha Stewart’s web site – has links to other great holiday cakes; this cake requires more time to create than some of the others but is worth it
- Fall Cake Recipes – Ask.com – a selection of recipes and links with an assortment of fall cakes
- Applesauce Cake Recipe | Holiday & Seasonal Cakes | FamilyFun – delightful cake that is filled with raisins and nuts, simple to make; also links to other apple cake recipes and sites