Today is National Dessert Day. What’s your favorite fall dessert?
Here are a couple of ours we wouldn’t mind enjoying right now. Sure there’s apple pie and pumpkin pie, and maybe even sweet potato pie. But why stop there? Try some of these.
Maple-Apple Upside-Down Cake
Food & Wine
1 cup pure maple syrup
3 Granny Smith apples—peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.
Triple-Chocolate Pumpkin Bread
1/2 c. butter, melted, plus more for buttering pan
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder, plus more for dusting pan
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
3/4 c. sugar
1/4 c. sour cream
1 tsp. vanilla extract
1 egg plus 1 egg yolk
1 c. semisweet chocolate chips
1 c. pumpkin puree (unsweetened)
Preheat oven to 350 degrees F. Butter a 9-x-5″ loaf pan and dust with cocoa powder.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
Pour ganache over pumpkin bread, smoothing top if desired, and serve.
Pecan and Chocolate Tart with Bourbon Whipped Creme Fraiche
1 Pâte Sucrée disk
All-purpose flour (for dusting)
1 1/2 cups chopped pecans plus
1 1/2-2 cups pecan halves
1/4 cup (1/2 stick) unsalted butter
1/2 vanilla bean, split lengthwise
1 cup sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
1/4 teaspoon kosher salt
3 large eggs
4 ounces semisweet or bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup crème fraîche
2 teaspoons bourbon
Special equipment: An 11″-diameter fluted tart pan with a removable bottom
Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8″-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour.
Meanwhile, preheat oven to 350°F. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.
Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean.
Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.
Bake tart until filling is just set in center, 45-50 minutes.
Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD: Tart can be made 8 hours ahead. Let stand at room temperature.
Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving.
Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche.
Well, that’s enough to get started. After all, it’s National Dessert Day, not Week.
What are some of your favorite fall dessert recipes?