Baking Meetup #2 - Fall Desserts

Baking Meetup #2 - Fall Desserts
Here are the desserts we had for our second baking meetup. Besides the Apple Pecan Spice Cake that I brought, here was everyone else's contribution. Since it was a Fall theme, there were 2 pumpkin desserts. The Salted Caramel Madeleines are good for autumn and year-round. Everything was delicious and I enjoyed getting to try desserts I don't normally make myself.

Chocolate Pumpkin Cake

Slice of Chocolate Pumpkin Cake

Chocolate Pumpkin Cake - made by Vikki (note: the frosting recipe below came with the original cake recipe. Vikki used a different recipe but I forgot to get a copy of that one so I'm including the original frosting recipe below)

2 1/2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh-grated nutmeg
3/4 cup buttermilk
1 1/2 cups pumpkin puree
1 1/2 teaspoons vanilla extract
2 1/4 sticks unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs

1. Preheat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Sift the flour, cocoa, baking powder, baking soda, cinnamon and nutmeg in a large bowl; set aside. Combine the buttermilk, pumpkin and vanilla in a medium bowl and set aside. 
3. Beat the butter and sugar together in a large bowl, with an electric mixer on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour and buttermilk mixtures, blending well after each addition.
4. Divide the batter evenly among the pans and bake until a toothpick inserted near the middle comes out clean or with a few moist crumbs, about 35 minutes. Cool the cakes in the pans for 20 minutes. Remove cakes from pans and cool completely.
5. Trim the layers. Place one layer on a cake plate and top with one third of the frosting. Spread evenly. Repeat with the second and third layers.

Orange Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
4 cups confectioners' sugar
1/4 teaspoon orange food coloring

1. Blend the cream cheese, butter, orange juice, orange zest and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. 
2. Add the confectioners' sugar and continue to beat until light and creamy, about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cakes.

Salted Caramel Apple Madeleines

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inside the madeleine

Salted Caramel Apple Madeleines - made by Dawn
2 large eggs
2/3 cup granulated sugar
1 pinch salt
1 cup all-purpose flour
8 tablespoons unsalted butter, melted and cooled
2 1/2 tablespoons unsweetened cinnamon apple sauce

Salted Caramel
1 cup granulated sugar
6 tablespoons salted butter, room temperature, cut into pieces
1/2 cup heavy cream
sea salt flakes

1. Preheat oven to 375 degrees F. Spray 2 madeleine pans with Bakers Joy (or spray with nonstick cooking spray and dust with flour).
2. Using an electric mixer, beat eggs with 2/3 cup granulated sugar until blended. Beat in applesauce and salt. Add flour and beat until blended with mixer on low. Gradually add butter until blended.
3. Spoon 1 tablespoon of batter into each shell indentation. Bake for 11-13 minutes.
4. Make the caramel: In a medium saucepan over medium heat, melt sugar while stirring constantly until a brownish liquid forms.
5. When sugar has completely melted, add butter and stir until well combined.
6. While still stirring, carefully add heavy cream. Once all the cream has been added, let the mixture boil without stirring for one minute.
7. Remove from heat. Stir in salt, transfer to a mason jar and let cool.
8. Dip madeleines into caramel sauce, place on wire rack to harder and sprinkle with sea salt.

Pumpkin Squares

Pumpkin Squares - made by Bonnie
1 cup sifted flour
1/2 cup quick cooking oats
1/2 cup brown sugar
1/2 cup butter
1 13-ounce can milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
2 1/2 teaspoon pumpkin pie spice
1 16-ounce can pumpkin puree

Topping
1/2 cup pecans
1/2 cup brown sugar
2 tablespoons butter

1. Combine flour, oats, brown sugar and butter until crumbly, using electric mixer on low speed. Press into ungreased 9 x 13-inch pan. Bake at 350 degrees for 15 minutes.
2. Combine pumpkin, milk, eggs, sugar, salt and spices in mixing bowl. Beat well and pour onto crust; return to oven and bake for 20 minutes more.
3. Combine pecans, brown sugar and 2 tablespoons butter until crumbly. Sprinkle over pumpkin layer and bake another 15-20 minutes or until filling is set. Cool completely. Cut into squares and serve with whipped topping.