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Harvest Fall Cake
Recipe can be adapted for beginners by purchasing caramel sauce instead of cooking. Caramel takes a few times to get it right. If you don’t make caramel that often, it won’t turn out the same each time you make it especially if too humid, raining, or cooked a little too long or short.
The fruit toppings is gorgeous. To save time I always used pecans, toasted or not toasted on this Harvest Fall Cake. Decorated with whole pecans around the top edge of the cake and then drizzled caramel down the sides.
If you don’t want to use apples in between the layers, leave them out. Drizzle a little bit of caramel sauce in between the layers. Not too much because it will slide off. Definitely place in refrigerator before placing the next layer so it will set.
Place the pureed whole orange and eggs into the bowl of a stand mixer.
Using the whip attachment on the highest speed, whip the pureed whole orange and eggs for 3-5 minutes till thick & creamy.
Sift the flour into a large bowl. Then add the baking powder, baking soda, cinnamon, nutmeg and salt into the bowl. Mix the dry ingredients together with a whisk. Make sure no lumps in the brown sugar.
Slowly pour the vegetable oil along the inside of your mixing bowl, while still whipping the orange egg mixture on high speed.
Turn your mixer down to low speed, and blend in the dry ingredients. Once combined, add the grated carrot.
Turn off your mixer and scrape all the batter off your whip attachment. Give your batter a good stir, making sure to scrape down the sides of your bowl.
Divide your batter evenly into the prepared pans.
Bake at 350 degrees for about 1 hour, or until a toothpick comes out clean.
Simply boilsugar in water until the sugar is completely dissolved. Allow to cool completely before using. Soak cakes in syrup before stacking them so they don’t drip down sides. Allow syrup to soak completely before frosting or decorating. Don’t use too much.
1 cup + 2 Tablespoons sugar
3 tablespoons water
½ cup unsalted butter, cold
¼ cup whipping cream
3 tablespoons pure maple syrup
Place the sugar into your heavy duty pot and pour the water on top. Place your pot on medium high heat and cover with lid.
In the meantime, place the cold butter into a heatproof bowl and rest the sieve on top. Heat your whipping cream in the microwave for about one minute, or until bubbling. You don’t want it to boil over. Keep your butter and cream close by.
Once you hear your sugar mixture beginning to boil, remove your pot lid.
If your sugar is crystallizing along the sides of the pot, wash it down with water and a pastry brush.
Continue to watch your sugar until it begins to amber. This usually happens in one area. Stir the amber sugar around gently, to ensure that all your sugar caramelizes evenly.
When all of your sugar becomes a lovely amber colour, and you can smellcaramel and see tiny bubbles on top, caramel is ready.
Put on your oven mitts and remove your pot from the heat. Working quickly and safely, pour the hot whipping cream into your caramel slowly. Stir the cream in with your wooden spoon- it will bubble wildly. Then pour your caramel through the sieve onto the cold butter. This will cool the caramel down and stop the cooking process while melting the butter.
Let the butter melt into your caramel on its own for about 5 minutes. Then gently stir the mixture until it comes together. Stir in the maple syrup.
Set your caramel aside to cool completely and thicken. Do not taste with finger, still too hot!
Sauteed Fruit Topping Recipe
6 tart apples – e.g. Granny Smith
6 firm plums
½ cup unsalted butter
Begin by peeling the apples. Use your corer and divider to cut the apples into eight wedges. Cut all eight wedges in half, so that you end up with 16 wedges per apple. If you don’t have a corer and divider, you can slice your apples with a knife.
Prepare your plums by cutting them in half along the pit with a paring knife. Remove the pit, and cut your plums into eight wedges.
Heat the butter in your frying pan over medium heat. Add a layer of apple wedges. You don’t want to over crowd your pan. Make sure every apple wedge is laying flat in the pan. Once the apples begin to brown, turn them over gently with your tongs. Sauté until the second side is golden as well.
Remove your apples from the pan one by one, and place on a baking sheet lined with parchment paper or a non stick mat.
Repeat this process until all your apple wedges are cooked.
Then cook your plums in the same manner, being careful not to overcook them and make them mushy. Leave your fruits to cool completely.
Special Thanks To HowToCakeIt For Recipe Posting, Video, & Image Screenshots.