Delicious Autumn Cake Recipes


(Image credit: BBC)

Check out these absolutely divine autumn cake recipes courtesy of the masterchefs over at BBC Good Food, which included a yummy pumpkin and caramel cake and some truly heavenly apple crumble and custard cupcakes.

Seriously, we’re getting hunger pangs just reading the recipe!

Pumpkin & Caramel Cake


For the cake

80ml vegetable oil, plus extra for greasing

450g pack vanilla or white cake mix (or make your own cake mix, see tip below)

½ x 425g can pumpkin purée

125ml full-fat milk

4 large eggs

1 tsp pumpkin pie spice


For the spread

4 tbsp dulce de leche from a jar


For the filling

225g full-fat cream cheese

125g icing sugar, sifted

1 tsp pumpkin pie spice

½ x 425g can pumpkin purée

440ml double cream


To decorate

70g pecans, toasted and roughly chopped



  1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
  2. Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
  3. When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top.



Apple Crumble & Custard Cupcakes


For the custard cream icing

100g icing sugar

3 tbsp custard powder

1 tbsp vanilla extract

600ml double cream


For the cupcakes

3 small dessert apples, peeled, cored and diced (about 325g/11 ½ oz)

3 tbsp custard powder

140g slightly salted butter, softened

140g golden caster sugar

3 eggs, beaten

1 tsp vanilla extract

140g self-raising flour


For the biscuits & crumble topping

75g golden caster sugar

100g slightly salted butter, chilled

140g self-raising flour, plus extra for dusting

1 tsp vanilla extract

¼ tsp ground cinnamon

a few squares of white chocolate



  1. The icing will need to chill in the fridge overnight, so make it the day before you want to serve the cakes. Sift the icing sugar and custard powder into a large bowl, add the vanilla extract and 4 tbsp of the cream, then whisk until smooth.
  2. Tip all but 2 tsp of the remaining cream into a medium saucepan and heat gently until small bubbles start to appear around the edges of the pan – the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mix, whisking all the time. Pour the mixture back into the saucepan and return to the heat. Cook gently for 4-6 mins, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight.
  3. The next day, heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Toss the apples and custard powder together in a bowl and set aside. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder- coated apples. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.
  4. Blitz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs. Tip half the mixture onto a baking tray lined with baking parchment and bake for 5-10 minutes until lightly golden.
  5. Continue to pulse the remaining half of the crumble topping mixture until it comes together to form a dough, adding 1-2 tsp of the reserved double cream to bind, if needed. Form the dough into a ball, wrap in cling film and chill for 30 mins, or until firm.
  6. Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using an apple-shaped and a leaf-shaped cutter, or a sharp knife, cut out 12 apple shapes and leaves. Lift the shapes with a palette knife and transfer to a baking tray lined with parchment. Bake for 8-10 mins until lightly golden. Leave to cool for 5 mins, then transfer to wire racks to cool completely.
  7. Melt the chocolate in a small bowl over a pan of simmering water, or pop in the microwave for 5-10 second bursts. Dab each leaf biscuit with a little of the melted chocolate and fix it to an apple biscuit. Leave to set.
  8. Whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large round nozzle. Pipe some icing onto each cupcake, then smooth the surface using a small metal spatula or the back of a spoon. Sprinkle over some crumble, then insert an apple biscuit into the top.

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