It’s time to get back in the kitchen and think about fall baking. I can’t allow what little culinary skills I have to waste away, so I’ve prepared some fall treats and a yummy recipe to share.
Using a Harvest Cake Bite Pan with shapes of leaves, pumpkins and acorns from Sur La Table, I baked these adorable fall treats.
The label for the cake pan has a recipe for Maple Autumn Cake Bites which I used and of course had to tweak. My grocery store didn’t have maple extract, so I substituted pure vanilla extract and added ground cinnamon, nutmeg and cloves.
Autumn Cake Bites (adapted from the Maple Autumn Cake Bites recipe supplied from Nordic Ware)
- 1/3 cup milk
- 1 1/2 tsp pure vanilla extract
- 2/3 cup unsalted butter
- 2/3 cup granulated sugar
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
- Powdered sugar, for dusting
Preheat oven to 350° F. Grease and flour pan; set aside. In a small bowl, stir together milk and vanilla extract; set aside. In a large bowl, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add remaining ingredients. Beat just until blended, scraping the bowl often.
Spoon batter into each cavity of the prepared pan, filling each 3/4 full. Tap the pan firmly a few times on the countertop to remove air bubbles. Bake about 15-20 minutes or until a toothpick inserted into the center of a cake bite comes out clean. Transfer the pan to a wire rack and let the cake bites cool for 5-10 minutes. Invert on to a cooling rack. Dust with powdered sugar if desired.
The recipe is enough to make two batches or 24 cake bites.
Note: The key for perfect shapes is greasing and flouring the pan. I used butter instead of shortening. I also tried a baking spray with flour, which turned out just as well.
Since the Autumn Cake Bites turned out perfectly, I thought I should test the pan with a Duncan Hines dark chocolate brownie mix. The temperature was adjusted to 325º F and the time to 20-23 minutes. Most mixes give the option of using an additional egg depending on the type of brownies you prefer; cake or fudge. I used one egg since I wanted fudge brownies, filling each cavity to the top. They rose a little over the top, then settled nicely after they were removed from the oven and cooled.
Now picture, how fun and delicious these bite sized shapes would be made of cornbread and served with soup! For a great soup recipe try Baby Carrot Apple Soup.
©Autumn Cake Bites || Thistle Key Lane