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Harvest Fall Cake

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.

Fall Harvest Cake

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.

Fall Harvest Cake

Fall Harvest Cake

Watch Yolanda Make This Scrumptious Cake!

Harvest Fall Cake Recipe


Note: Makes three 8” round pans or two 10” round pans

Carrot Cake Recipe

Carrot Cake Ingredients

  • 1 ¼ cups whole pureed orange
  • 5 eggs, at room temperature
  • 1 ½ cups cups vegetable oil
  • 2 ½ cups flour
  • 2 ½ cups golden brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 2 ½ cups grated carrot

Carrot Cake Directions

  1. Line the bottom of pans with parchment paper.
  2. Place the pureed whole orange and eggs into the bowl of a stand mixer.
  3. Using the whip attachment on the highest speed, whip the pureed whole orange and eggs for 3-5 minutes till thick & creamy.
  4. 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.
  5. Slowly pour the vegetable oil along the inside of your mixing bowl, while still whipping the orange egg mixture on high speed.
  6. Turn your mixer down to low speed, and blend in the dry ingredients. Once combined, add the grated carrot.
  7. 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.
  8. Divide your batter evenly into the prepared pans.
  9. Bake at 350 degrees for about 1 hour, or until a toothpick comes out clean.

Buttercream Icing with Cinnamon Recipe

Servings: 6 cups

Buttercream Icing Ingredients

  • 400g sugar (approx 1 ¾ cups)
  • 8 large egg whites
  • 1lb (454 g) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup water
  • 1 teaspoon ground cinnamon

Buttercream Icing Directions

  1. In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil.
  2. While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.
  3. When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat!O
  4. Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  Be careful, it’s very hot!
  5. Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check – it should feel like it’s at room temperature.
  6. Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.
  7. Flavor your buttercream with the cinnamon.
Recommend making buttercream with a candy thermometer.  Can be made with water drop method; however, it is risky and the sugar mixture must be exact. 
Buttercream keeps for a week in the refrigerator & about a month in the freezer.  Before icing the cake, make sure it is at room temperature.

Simple Syrup Recipe

  • 1 cup sugar
  • 1 cup water

Simply boil sugar 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.

Fall Harvest Cake

Caramel Recipe

Caramel Ingredients

  • 1 cup + 2 Tablespoons sugar
  • 3 tablespoons water
  • ½ cup unsalted butter, cold
  • ¼ cup whipping cream
  • 3 tablespoons pure maple syrup

Caramel Directions

  1. 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.

  2. 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.

  3. Once you hear your sugar mixture beginning to boil, remove your pot lid.

  4. If your sugar is crystallizing along the sides of the pot, wash it down with water and a pastry brush.

  5. 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.

  6. When all of your sugar becomes a lovely amber colour, and you can smell caramel and see tiny bubbles on top, caramel is ready.

  7. 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.

  8. 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.

  9. Set your caramel aside to cool completely and thicken.  Do not taste with finger, still too hot!

Fall Harvest Cake

Sauteed Fruit Topping Recipe

  • 6 tart apples – e.g. Granny Smith
  • 6 firm plums
  • ½ cup unsalted butter
  1. 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.
  2. 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.
  3. 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.
  4. Remove your apples from the pan one by one, and place on a baking sheet lined with parchment paper or a non stick mat.
  5. Repeat this process until all your apple wedges are cooked.
  6. 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. 


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