fall cake

Apple Bundt Cake with brown sugar glaze is moist and yummy with sweet little apple pieces and a rich brown sugar glaze to finish it off.

Apple Bundt Cake (with Caramel Glaze!)

sugar

vegetable oil

eggs, (lightly beaten)

apple cider

vanilla extract

all-purpose flour

baking soda

salt

cinnamon

ginger

nutmeg

apples

walnuts, (chopped)

sweetened condensed milk

light brown sugar, (firmly packed)

unsalted butter

Prep. Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick cooking spray; set aside.

Mix. In a large mixing bowl, using a handheld electric mixer, beat the sugar (2 cups), oil (1 1/2 cups), and eggs (3), until smooth. Mix in the apple cider (1/2 cup) and vanilla extract (2 teaspoons) until evenly combined.

https://player.vimeo.com/video/604802475?h=40d81e68d2

Mix apple bundt cake ingredients. In a large mixing bowl, using a handheld electric mixer, beat the sugar, oil, and eggs, until smooth. Mix in the apple cider and vanilla extract until evenly combined.

Apple Bundt Cake-Step 1

Combine. In a medium mixing bowl, whisk together flour (3 cups), baking soda (1 teaspoon), salt (1/2 teaspoon), cinnamon (2 teaspoons), ginger (1/2 teaspoon), and nutmeg (1/4 teaspoon) until evenly combined. Gradually add the flour mixture to the sugar mixture and beat well. Fold in apples (2-2 1/2 cups) and walnuts (1 cup).

Bake. Pour into prepared bundt pan. Bake in preheated oven until a skewer or cake tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour 20 minutes. Remove from oven and cool in bundt pan, set on a wire rack for 15 minutes. Invert cake onto a cake plate and cool completely.

Glaze. Bring condensed milk (1 (14-ounce) can) and brown sugar (1 cup) to a boil over medium-high heat, whisking almost constantly. Reduce the heat and simmer for 8 minutes, whisking often. Take off of the heat and stir in butter (2 tablespoons) and vanilla (1/2 teaspoon).

Drizzle. Cool for 5 minutes before drizzling on the cake.

Gooey Butter Spice Cake

(15 oz) box spice cake mix

eggs, divided

salted butter, divided

(8 oz) block cream cheese, softened

sugar,

Preheat oven to 350F. Spray a 9x13" baking pan with non-stick cooking spray; set aside.

Mix together cake mix, one egg, and one stick melted butter in a large bowl.

Press cake mixture into the bottom of prepared baking dish and slightly up the sides of the dish. Set aside.

In a separate bowl, beat cream cheese until smooth. Then add remaining eggs, vanilla, cinnamon, nutmeg, and remaining melted stick of butter. Beat until smooth.

Stir in powdered sugar and continue to mix until incorporated. Spread on top of the cake mix in the baking dish.

Bake for 30 minutes or until center is set but still gooey. Remove from oven and let cool for about an hour.

Slightly-spiced pumpkin cupcakes piled high with cream cheese frosting.

Pumpkin Cupcakes with Cream Cheese Frosting

baking powder

cloves

pumpkin

brown sugar

eggs

unsalted butter (at room temperature)

cream cheese (at room temperature)

Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. (If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down.) The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer-term storage up to 4 days.

https://embed.mediavine.com/videos/iOixiZoq6

Pumpkin Cupcakes that are wonderfully moist, loaded with warm spice, and topped with the best cream cheese frosting!

Apple + chocolate + caramel = DELICIOUS! Kind of like a caramel apple cake!

Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting

(1 cup) salted butter,

eggs,

apple butter

all purpose flour

chocolate chips

sour cream

espresso powder ((optional))

salted butter,

dark brown sugar

milk cream

1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper. 2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and apple butter, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Stream in the apple cider, beating until just combined. Pour the batter among the 2 cake pans.3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.5. To make the brown sugar icing. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Add the powdered sugar vanilla. Beat until well combined. The icing should be glossy and pourable.  6. Pour the icing over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with caramel pieces and/or sea salt. Slice, eat, and enjoy!!

My go-to cake when it comes to fall weekend baking. This cake is simple, moist, pudding-like, and not overly sweet...so delicious!*Reprinted with permission from Cook Beautiful by Athena Calderone.

Cardamom Cognac Apple Cake

cardamom

cognac ((Calvados, rum, or bourbon work well too))

buttermilk,

Honeycrisp apples

turbinado sugar

confectioners sugar,

1. Preheat the oven to 350F. Place a piece of parchment paper into an 8-or 9-inch cast iron pan and grease with butter.2. In a bowl, whisk together the flour, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.&nbsp;3. Peel, halve, and core 2 1/2 of the apples, then cut them into 1/2-inch-thick cubes. Reserve the remaining half apple (unpeeled, and cut into 1/4-inch slices) for the top.&nbsp;4. Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with&nbsp;turbinado sugar. Bake until the cake turns a deep golden brown and a cake tester inserted into the center comes out clean, about 55-65 minutes. Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, be sure to dust with confectioners sugar before serving.&nbsp;

If I understand the recipe correctly, you need three apples, of which two and a half apples are diced and mixed with the dough and the remaining half of the apple is sliced ​​with the peel on top of the dough. I'm also confused by this when I look at your picture.

The recipe is good, I'm making it for the second time now and I'll try to adjust the use of apples to suit.

I've made this twice now this past year and it's amazing! Hoping to make this with apples from Apple Hill soon!

I made this cake with gluten free flour (wheat allergy in my family). Some recipes work with a simple substitute, others don't and cake is always risky. It was absolutely delicious. I will 100% be making this again. Love your recipes, Teagan. Each one I try is better than the last. Thanks for sharing your talent!

You know I liked this - great way to use cardamom  and extra apples. I’m more of a light cake person and this gave me dense ,
Moist coffee cake vibes but still this recipe was easy and tasty

This recipe was a definite keeper.  I used brandy and Jonathan apples and it turned out moist and delicious.  Served it warm with a scoop of Vanilla Ice cream @brunchontheporch loved it!

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Apple Bundt Cake (with Caramel Glaz...

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Top 5 fall cake recipes from across the web

The most viewed fall cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Bundt Cake (with Caramel Glaz...

Gooey Butter Spice Cake

Pumpkin Cupcakes with Cream Cheese ...

Old Fashioned Caramel Apple Butter ...

Cardamom Cognac Apple Cake

The most viewed fall cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine