Chocolaty Harvest Fruit Topped Cake Recipes

FRUIT-TOPPED CAKE

Steps:

• Preheat oven to 375°F Grease a 9-inch round pan.
• Sift flour, baking powder and salt into a small bowl.
• In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
• Add egg to butter/sugar mix, stir well.
• Stir in flour mix, spread dough in pan with the back of a spoon.
• Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
• Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
• Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
• Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
• Cool on a wire rack and serve warm or at room temperature.

CHOCOLATE HARVEST CAKE

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.