Harvest Snack Cake Recipes

GARDEN HARVEST CAKE

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.

HARVEST CAKE

Steps:

• Preheat oven to 350°F.
• Place cake mix in bowl.
• Substitute apple cider for whatever the water amount is that the cake box requires.
• Add eggs as required by cake mix.
• Mix well.
• Once batter is moist and mixed well, add pumpkin.
• Pour half of the batter into a greased and floured bundt pan.
• Sprinkle nuts, brown sugar and cinnamon over batter.
• Add remaining batter on top.
• Cook according to mix directions for bundt pan, about 30 to 35 minutes.
• Serve with whipped cream.

HARVEST SPICE CAKE

Steps:

• Combine dry ingredients and stir.
• Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
• Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.

HARVEST CARROT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Lightly butter 3 (9-inch/23-cm) round cake pans.
• If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
• Line bottom of pans with a circle of lightly buttered waxed paper.
• To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
• Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
• In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
• In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
• Make a well in centre.
• Pour in egg mixture. Stir just until moist.
• Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
• Scrape into prepared pans and smooth tops.
• Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
• Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
• If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
• For icing, place cream cheese in a large bowl.
• Using an electric mixer, beat until creamy.
• Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
• Stir in 1/3 cup (75 mL) coconut.
• Place 1 cake on a large plate.
• Spread one-third of frosting overtop, just to edges.
• Repeat layering with cakes and frosting to form a triple-decker cake.
• Sprinkle top with remaining 1/3 cup coconut.
• Refrigerate at least 1 hour, or overnight, before serving.
• Slice into wedges and serve.
• Any leftovers will keep well, covered and refrigerated, up to 5 days.

FALL HARVEST CAKE

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.

HARVEST CAKE WITH CIDER-CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
• Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
• Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
• Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
• Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

FALL HARVEST CAKE

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.