The Prayer Porch

Tag: autumn recipes

  • Cozy Pumpkin Roll Cake Recipe

    Cozy Pumpkin Roll Cake Recipe

    A soft, spiced pumpkin cake is rolled with creamy filling. It’s a cozy classic. It tastes like autumn in every slice.

    Ingredients

    • ¾ cup all-purpose flour
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1 cup sugar
    • 3 large eggs
    • ⅔ cup canned pumpkin
    • 1 teaspoon vanilla extract

    Filling

    • 8 oz cream cheese, softened
    • 2 tablespoons butter, softened
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar (plus extra for dusting)

    Instructions

    1. Preheat the oven to 350°F. Lightly grease a 10×15-inch jelly roll pan. Line with parchment paper, leaving extra on the sides to lift later. Lightly grease the paper.
    2. Mix the dry ingredients: In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
    3. Mix the wet ingredients: In another bowl, whisk the eggs, sugar, pumpkin, and vanilla until smooth.
    4. Combine the wet and dry ingredients and stir gently until just mixed. Spread the batter evenly in the prepared pan.
    5. Bake for 12–15 minutes, or until a toothpick in the center comes out clean.
    6. Roll the cake: While still warm, lift the cake (with parchment) from the pan. Starting at a short end, roll the cake and parchment together into a spiral. Let it cool completely on a wire rack.
    7. Make the filling: Beat together cream cheese, butter, vanilla, and powdered sugar until light and fluffy.
    8. Assemble: Gently unroll the cooled cake, spread the filling evenly, and re-roll without the parchment. Wrap tightly in plastic wrap and chill for at least 1 hour.
    9. Serve: Dust with powdered sugar, slice, and enjoy!

    Tip: This dessert keeps beautifully in the refrigerator for 3–4 days. It is perfect for making ahead of a gathering. It also makes a cozy weekend treat.

  • Babci’s Apple Cake

    Babci’s Apple Cake

    There’s something about fall that makes me want to reach for simple, old-fashioned recipes. They fill the kitchen with warmth. They feel like a hug from generations past. This one is from my Babci (Polish for grandmother), and it’s as humble as it is delicious. You’ll need a small bundt pan. Gather a few pantry staples and one crisp apple. With these, you can bake a little taste of comfort.

    “Autumn carries more gold in its pocket than all the other seasons.”

    Ingredients:

    • 1 egg
    • ¾ cup sugar
    • 1 ¾ cup all-purpose flour
    • ½ cup olive oil (or vegetable oil)
    • ¼ cup orange juice
    • 1 ½ teaspoons baking powder
    • 1 small Granny Smith apple, sliced very thin

    Directions:

    Preheat oven to 350°F.

    Grease a 6″ bundt pan (the perfect size for afternoon tea).

    Mix all ingredients except the apple, stirring by hand until smooth.

    Pour half the batter into the pan (the batter will be thick)

    Layer the thinly sliced apple on top.

    Add the rest of the batter over the apples.

    Bake for 30–35 minutes. Check at 30 minutes since ovens vary. I use a gas stove, so my timing may be different.

    I like to do a light dusting of confectioner’s sugar.

    Let cool slightly before turning out and serving.

    This little bundt cake is sweet and simple. It’s just the right size for sharing with a neighbor. You can also enjoy it with tea on a crisp fall afternoon. 🍂✨