If you’ve been following the blog for a while, you would have seen our summer berry cake from a year ago. It’s a super tasty recipe, combining a homemade cake with seasoning fruits. But what if you want seasonal cake and it’s not summer? Well if it’s autumn, just toss in some cinnamon and replace the berries with apples and pears!
Think of a new take on apple pie, because that’s what the cooked fruit tastes like. Cooking down apples and pears with some brown sugar and cinnamon is one of my favorite things to cook in the fall. Just look at the caramel pear parfaits. I mean, it’s practically the same recipe as this filling! You could even eat the fruits on their own in a bowl (or with a giant scoop of vanilla ice cream).
Next time, skip the apple pie and go for this harvest cake. It’s just as tasty and WAY less effort!
For the cake::
6 tablespoons butter, softened
1 cup sugar
⅓ cup sour cream
1 teaspoon vanilla extract
2 tablespoons cornstarch
pinch of salt
½ teaspoon baking soda
1 cup flour
For the topping::
1½ cups heavy cream
4½ tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
em>For the filling::
3 apples, peeled and sliced
2 pears, peeled and sliced
2 tablespoons brown sugar
3 teaspoons cinnamon
1 tablespoon butter
HSN 20-Cup Multicooker (item #605912) or other 20-cup Digital Multicooker with Cake and Sauté-then-Simmer STS® functions; adjust the ingredient amounts for smaller cookers
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
1. In a large bowl, beat together the butter and sugar on high speed with a stand or hand mixer until light and fluffy.
2. Reduce the speed to medium and add the eggs, one at a time.
3. While still mixing on medium, add the sour cream and vanilla. Turn off the mixter to scrape the sides if needed.
4. Turn the mixer to low speed and add the baking soda, salt, and cornstarch. Add in the flour half a cup at a time, stopping the mixer to scrape the sides as needed.
5. When fully incorporated, turn off the mixer.
6. Spray the inner pot of the multicooker with nonstick spray.
7. Pour the batter into the inner pot, then replace the inner pot to the cooker.
8. Set your cooker for the Cake function.
9. While the cake is cooking, begin work on the topping. In a medium bowl, whip together the cream, sugar, pumpkin pie spice, and vanilla with a hand or stand mixer until it is firm, whipped cream. Cover and set aside in the refrigerator.
10. When the cake is done and the cooker switches to Keep Warm, carefully remove the inner pot with oven mitts to a heat safe surface and let it cool for a few minutes.
11. Put a large plate upside down on top of the inner pot. Flip the pot and plate together to turn the cake out. Set aside to finish cooling.
12. Without rinsing, return the inner pot to the cooker.
13. Set the cooker for Sauté-then-Simmer STS®. Add the butter and let it melt briefly with the lid open.
14. Once melted, add the apples, pears, and cinnamon to the cooker. Cook with the lid open while stirring often with a long-handled wooden or heat safe spoon.
15. Continue cooking until the fruit is soft, about 10-15 minutes.
16. Once done, turn off the cooker. Scoop out the fruit to a separate bowl and set in the fridge to cool completely. If the fruit is not completely cool, the whipped cream will melt.
17. Once the fruit is fully cooled, create two layers of cake by cutting it in half horizontally with a serrated knife.
18. On the bottom layer, spread half of the whipped cream and fruit. Put the other half of the cake on top and spread with the remaining cream and fruit.
19. If desired, sprinkle with extra cinnamon or powdered sugar.