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Autumn Harvest Cake

 
One serving costs about $0.73

$0.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian
spoonacular Score:29%

Spoonacular Score: 29%

 

Autumn Harvest Cake is a lacto ovo vegetarian recipe with 8 servings. For 73 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 18g of fat, and a total of 420 calories. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about about 45 minutes. This recipe from Foodista requires ground nutmeg, pecans, sweet potatoes, and walnuts. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. If you like this recipe, you might also like recipes such as Autumn Harvest Chowder, Autumn Harvest Minestrone, and Autumn Harvest Cobbler.

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups granulated sugar
granulated sugar
0.5 cups
0.5 cups brown sugar
brown sugar
1 stick
1 stick butter
butter
2
2  eggs
eggs
1 cup
1 cup cooked sweet potatoes
cooked sweet potatoes
1
1  shredded apple
shredded apple
1
1  shredded pear
shredded pear
2 Tbsps
2 Tbsps milk
milk
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 tsp
1 tsp ground cinnamon
ground cinnamon
0.25 tsps
0.25 tsps ground nutmeg
ground nutmeg
0.25 tsps
0.25 tsps ground cloves
ground cloves
2 cups
2 cups flour
flour
1 tsp
1 tsp baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
0.5 tsps
0.5 tsps salt
salt
0.25 cups
0.25 cups walnuts
walnuts
0.25 cups
0.25 cups pecans
pecans
0.5 cups granulated sugar
0.5 cups
granulated sugar
0.5 cups brown sugar
0.5 cups
brown sugar
1 stick butter
1 stick
butter
2  eggs
2
eggs
1 cup cooked sweet potatoes
1 cup
cooked sweet potatoes
1  shredded apple
1
shredded apple
1  shredded pear
1
shredded pear
2 Tbsps milk
2 Tbsps
milk
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 tsp ground cinnamon
1 tsp
ground cinnamon
0.25 tsps ground nutmeg
0.25 tsps
ground nutmeg
0.25 tsps ground cloves
0.25 tsps
ground cloves
2 cups flour
2 cups
flour
1 tsp baking powder
1 tsp
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
0.5 tsps salt
0.5 tsps
salt
0.25 cups walnuts
0.25 cups
walnuts
0.25 cups pecans
0.25 cups
pecans

Equipment

mixing bowl
mixing bowl
baking pan
baking pan
toothpicks
toothpicks
oven
oven
mixing bowl
mixing bowl
baking pan
baking pan
toothpicks
toothpicks
oven
oven


Instructions

Preheat oven to 350 degrees Fahrenheit. Butter a 8"x8" baking pan. Cream the sugars and butter in a large mixing bowl. Add the eggs one at a time, beating well after each addition. In a medium-sized bowl, stir together the sweet potato, apple, pear, milk, vanilla, cinnamon, nutmeg and cloves. In another bowl, combine the flour, baking powder, baking soda and salt. Add the sweet potato mixture to the creamed mixture and stir until combined. Add the dry ingredients, stirring just until the flour mixture disappears into the batter. Fold in the nuts. Spread batter into the prepared pan and bake for approximately 55 minutes or until a toothpick inserted into the center comes out clean. Once cool, frost with "Cinnamon Cream Cheese Frosting."

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.73
Ingredient
½ cups granulated sugar
½ cups brown sugar
1 stick butter
2 eggs
1 cup cooked sweet potatoes
1 shredded apple
1 shredded pear
2 tablespoons milk
½ teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoons ground nutmeg
¼ teaspoons ground cloves
2 cups flour
1 teaspoon baking powder
¼ cups walnuts
¼ cups pecans
Price
$0.14
$0.35
$0.97
$0.48
$0.44
$0.60
$0.59
$0.04
$0.15
$0.08
$0.04
$0.09
$0.33
$0.03
$0.70
$0.77
$5.80

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
420 Calories
6g Protein
17g Total Fat
61g Carbs
4% Health Score
Limit These
Calories
420
21%

Fat
17g
27%

  Saturated Fat
8g
51%

Carbohydrates
61g
20%

  Sugar
31g
35%

Cholesterol
71mg
24%

Sodium
346mg
15%

Get Enough Of These
Protein
6g
12%

Vitamin A
2798IU
56%

Manganese
0.64mg
32%

Selenium
14µg
21%

Vitamin B1
0.3mg
20%

Folate
71µg
18%

Vitamin B2
0.25mg
15%

Fiber
3g
13%

Phosphorus
131mg
13%

Iron
2mg
12%

Vitamin B3
2mg
11%

Copper
0.21mg
10%

Potassium
263mg
8%

Calcium
68mg
7%

Magnesium
27mg
7%

Vitamin B6
0.12mg
6%

Vitamin B5
0.56mg
6%

Zinc
0.74mg
5%

Vitamin E
0.66mg
4%

Vitamin D
0.48µg
3%

Vitamin K
3µg
3%

Vitamin C
2mg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need

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