Best 4 Harvest Loaf Cake Recipes
In the tapestry of culinary delights, few cakes hold a place as revered as the harvest loaf cake. This delectable creation, with its golden-brown crust and moist, flavorful interior, embodies the essence of autumn's bounty. Whether gracing the table as a centerpiece at a family gathering or enjoyed as a comforting treat on a crisp afternoon, the harvest loaf cake is a testament to the enduring allure of simple, yet exquisite, culinary pleasures.
Here are our top 4 tried and tested recipes!
HARVEST POUND CAKE
Bring all your favorite flavors of fall into one delicious Harvest Pound Cake. It's a cozy coming-together of fresh apples, chopped nuts and caramel that no one can resist. Prep time is only 20 minutes, and this delicious apple harvest pound cake with caramel glaze is worth it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
- Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
- In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg
HARVEST LOAF
I clipped this recipe out of the paper. It's a little different from the usual pumpkin bread; a nice combination of autumn spices and chocolate chips.
Provided by Denise in da Kitchen
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Combine flour, baking soda, salt and spices and set aside.
- In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
- To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
- Stir in chocolate chips and 1/2 cup chopped walnuts.
- Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
- Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
- Cool in pan for about 10 minutes, then remove and cool completely on wire rack.
HARVEST LOAF CAKE
Steps:
- preheat oven to 350 grease 9 x 5 x 3 loaf pan 1. Combine flour, soda, spices & salt in small bowl. 2. Cream butter in large bowl. Gradually add sugar & eggs. Cream until light & fluffy. 3. Add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. 4. Stir in chocolate chips (& walnuts - optional) 5. Bake @ 350F for 60 min or until cake springs back when touched lightly in center. Let stand 6 hours before serving.
HARVEST LOAF CAKE
Fill your house with the happy aroma of autumn. If you don't have cream, you may substitute milk.
Provided by Marsha C
Categories Squash Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add flour mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup of the walnuts. Pour batter into loaf pan. Sprinkle remaining nuts on top.
- Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving.
- to make the glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.
Nutrition Facts : Calories 334.2 calories, Carbohydrate 42.3 g, Cholesterol 54.7 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 8.1 g, Sodium 501.5 mg, Sugar 25.7 g
Tips:
- To achieve a moist and flavorful cake, use fresh, high-quality ingredients. - Creaming the butter and sugar together until light and fluffy will help to incorporate air into the batter, resulting in a lighter texture. - Be sure to measure your flour correctly. Too much flour can make the cake dry and dense. - If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. - To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter. - Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake. - Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.Conclusion:
With its moist, flavorful crumb and sweet, tangy glaze, Harvest Loaf Cake is a delicious and versatile dessert that is sure to please everyone at your table. Whether you serve it for breakfast, brunch, or dessert, this cake is sure to be a hit. So next time you're looking for a special treat, give Harvest Loaf Cake a try. You won't be disappointed!
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