No season is a colorful blaze like autumn. When the smell of nuts & apples lies in the air, it is this time of the year when baking is fun again. These 3 autumn-inspired recipes are going to bring the flavours of fall to your home! From rustic apple cake to luscious pear-chocolate cake and hearty sweet potato-pecan pie, the sweetness of these pies will make you love autumn even more. And in case you have had too much dessert, just take a walk in nature – it doesn`t get more beautiful than this!
“THE FLAVOURS OF FALL”
1. Rustic Apple Pie
- 100 g brown sugar
- 100 g butter
- 2 eggs
- 200 ml milk
- 2 apples for dough + 2 apples for topping (preferably Boskoop)
- 250 g flour
- 2 tsp. baking powder
- 1 stp. cinnamon and 1 tbsp. brown sugar for topping
- Icing sugar (optional)
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit)
- Start by beating the butter and sugar with a mixer until creamy.
- Add the eggs one after the other and stir well. Pour in the milk, the flour mixed with the baking powder and keep stirring.
- Fold in the mixture 2 chopped, peeled apples.
- Cover a baking form with baking paper and fill in the batter.
- Cut 2 more apples into slices. Spread the apple slices on top of the dough and sprinkle cinnamon and brown sugar.
- Bake the cake in the oven for about 45 minutes until a toothpick inserted near the center comes out clean.
- Let the cake cool and decorate with some icing sugar!
2. Luscious Pear-Chocolate Cake
- 3 medium-sized firm pears, peeled with the stem left on
- 750ml dry white wine
- 250g sugar
- 4 cloves
- 3 star anise
- 8 cardamom pods
- 2 cinnamon sticks
For the Cake:
- 200g butter, softened, plus extra for greasing
- 200g sugar
- 4 eggs
- 200g self-rising flour
- 1 tsp vanilla extract
- pinch of salt
- 100g dark chocolate (for decoration)
- Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat.
- Take the pears out of the liquid and set aside to cool.
- Add 500ml water to the poaching liquid and boil to reduce the liquid by half. Set aside and let cool.
Make the Cake:
- Preheat the oven to 170°C
- Grease a loaf pan and put aside.
- Beat the butter and sugar in a large bowl until creamy.
- Beat in the eggs one at the time and beat well after each addition. Add the vanilla extract and beat well.
- Sift the flour and salt over the batter and fold it in.
- Spoon the batter into the pan. Press the pears in, stem end up
- Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean
- Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely
- Before serving, set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.
- Stir the chocolate in the bowl until melted. Using a spoon, drizzle the dark chocolate over the cake and create nice stripes on top.
- Let the chocolate dry for a bit and serve the cake.
Original Recipe from: HEINSTIRRED
3. Hearty Sweet Potato Pecan Pie
“Nuts, why are you so sweet?!”
For the crust:
- 3 tbsp. butter
- 2 tbsp. sugar
- 1/2 beaten egg
- 2 tbsp. milk
- 1 cup flour
For the sweet potato filling:
- 1 cup cooked, mashed sweet potatoes
- 1 tbsp. unsalted butter
- 1 tsp. vanilla
- 1/4 cup brown sugar
- pinch of cinnamon
- pinch of nutmeg
- pinch of salt
- 1/2 beaten egg
- 1 tbsp. heavy cream
For the pecan filling:
- 1/2 cup chopped pecans
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tbsp. unsalted butter, melted
- 1/4 cup dark corn syrup
- Pinch of salt
- Pinch of cinnamon
- 2 tsp. vanilla
- Start by making the crust: Blend butter and sugar until light & fluffy. Add the beaten egg and milk. Stir in the flour and knead all ingredients. wrap in a plastic wrap and refridgerate for at least one hour.
- Heat the oven to 150 degrees Celcius (300 degrees Fahrenheit).
- Make the potato filling: Peel and cook the potatoes on a large pot. Smash the cooked potatoes with a fork and stir in the butter, brown sugar, cinnamon, nutmeg, beaten egg and heavy cream until the mixture is smooth.
- Roll out the dough on a floured surface and place the dough into the baking form. Spread the potato filling on top of the dough.
- Make the pecan filling: Sprinkle the sweet potato filling with pecans. Combine sugar, eggs, melted butter, corn syrup, salt cinnamon & vanilla and beat well. Pour over the pecans.
- Bake in the oven for about 1 hour 30 minutes.
Original Recipe from: Paul Prudhomme via NY Times Cooking
Tip: To avoid the pecans getting too dark, you can also sprinkle them over the pie in the last minutes of baking!