Mini Harvest Spice Cakes Recipes

SUPER MOIST SPICE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
• Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

MINI HARVEST SPICE CAKES

Steps:

• Preheat oven to 350°F. Prepare pan with baking spray containing flour or butter and flour. In a medium bowl, combine flour, baking powder, salt, and spices. Using a standing mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, and then add vanilla. Mix until blended. Add 1/2 of flour mixture, then 1/2 of milk, then the remaining flour and milk. Pour evenly into prepared pan, filling each cavity 3/4 full. Gently tap pan to remove any air bubbles. Bake 20-30 minutes or until toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan before inverting onto a cooling rack. Decorate as desired!

HARVEST SNACK CAKE

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

HARVEST SPICE CAKE

Steps:

• Preheat oven to 350°. Grease (very well) a 10" springform pan with tube inset, or other similarly sized mold.
• Cream butter, sugar & orange peel until fluffy.
• Beat in eggs, one at a time.
• Combine dry ingredients in one bowl & yogurt & apples in another.
• Add dry ingredients to the creamed mixture alternately with the yogurt/apple mixture.
• Stir in the raisins & nuts.
• Turn the batter into the prepared pan & bake for 50-60 minutes or until toothpick comes out clean.
• Let stand for 10 minutes on a rack before turning out to cool.
• May be served with whipped cream & a garnish of sliced oranges but we like it simply sprinkled with powdered sugar.

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.