Treat Your Sweet Tooth to a Slice of Fall Cake

August 2nd, 2018 by
Are you craving sweet treats? Satisfy your sweet tooth with a delicious slice of fall cake! We’ve got some amazing recipes that you are sure to enjoy. Choose the one that best fits your craving, and whip up something tasty in your kitchen today!

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Butter Pecan Layer Cake

You’ll need: 2-2/3 cups of chopped pecans, 1-1/4 cups of butter (softened, divided), 2 cups of sugar, 4 eggs, 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1 cup of milk, 2 teaspoons of vanilla extract

FROSTING: 1 cup of butter (softened), 8 to 8-1/2 cups of confectioners’ sugar, 1 can (5 ounces) of evaporated milk, 2 teaspoons of vanilla extract

Step 1: Preheat the oven to 350 degrees.

Step 2: Place the pecans and 1/4 cup of butter in a baking pan. Bake for 20-25 minutes or until toasted, stirring frequently. Set aside.

Step 3: In a mixing bowl, cream together the sugar and remaining butter. Add in the eggs, one at a time, beating well after each addition.

Step 4: Next, combine the flour, baking powder, and salt. Then, add to the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of toasted pecans.

Step 5: Pour this mixture into three greased and floured 9-inch round cake pans.

Step 6: Bake at 350 degrees for 25-30 minutes.

Step 7: After baking, allow the cake to cool for 10 minutes. After 10 minutes, remove the cake from the pans to cool on a wire rack.

FROSTING: Cream the butter and sugar in a mixing bowl. Add the milk and vanilla and beat until smooth. Next, stir in the remaining toasted pecans. Finally, spread the frosting between the cake layers and over the top and sides of the cake. Enjoy.

Pear Bundt Cake

You’ll need: 1 can (15 ounces) of reduced-sugar sliced pears, 1 package of white cake mix, 2 large egg whites, 1 large egg, 2 teaspoons of confectioners’ sugar

Step 1: Preheat the oven to 350 degrees.

Step 2: Drain the pears, reserving the syrup. Then, chop them.

Step 3: Place the pears and syrup in a large bowl. Next, add the cake mix, egg whites, and egg. Beat on low speed for 30 seconds. Then, beat on high for 4 minutes.

Step 4: Coat a 10-inch fluted tube pan with cooking spray and dust it with flour. Once coated, add the cake batter to the pan.

Step 5: Bake the cake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool for 10 minutes before removing from the pan to a wire rack to cool completely.

Step 6: Dust the cooled cake with confectioners’ sugar. Serve and enjoy.

Pumpkin Spice Maple Glazed Cake

You’ll need: 1 package of yellow cake mix, 1 can (15 ounces) of solid-pack pumpkin, 4 eggs, 1/2 cup of canola oil, 1/3 cup of sugar, 2 tablespoons of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of ground allspice, 1 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves

MAPLE GLAZE: 2 cups of confectioners’ sugar, 1/4 cup of 2% milk, 2 tablespoons of maple syrup, 1/2 teaspoon of maple flavoring, 1/2 cup of chopped toasted pecans (optional)

Step 1: Preheat the over to 350 degrees.

Step 2: Place all of the cake ingredients into a large mixing bowl. Beat on low speed for 30 seconds. Then, beat on medium speed for 2 minutes.

Step 3: Pour the cake mixture into a greased and floured 10-inch fluted tube pan.

Step 4: Bake the cake for 45-50 minutes, or until a toothpick inserted near the center comes out clean.

Step 5: Allow the cake to cool for 10 minutes before removing from pan to a wire rack to cool completely.

MAPLE GLAZE: Whisk the confectioners’ sugar, milk, syrup, and maple flavoring together until smooth. Then, drizzle the maple glaze over the cake. Sprinkle with toasted pecans if desired.

Ray Brandt Kia

Are you ready to get started on these delicious fall cake recipes? Head out to the nearest grocery store and pick up all of the items you’ll need. While you’re out, be sure to stop by Ray Brandt Kia in Harvey, LA and take a look at our vehicle inventory. Our professionals will be glad to help you find a high-quality vehicle to meet your needs.

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