Pumpkin Cake with Lemon Cream Cheese Frosting – Blog post from Bakers Royale

Pumpkin Cake with Lemon Cream Cheese FrostingPumpkin Cake with Lemon Cream Cheese Frosting

Naomi Robinson of Bakers Royale cooked up our Pumpkin Cake with Lemon Cream Cheese Frosting, and found it to be an easy recipe with a surprise twist. the Lemon Cream Cheese Frosting added a wonderful taste in contrast to the pumpkin spice.

  • From her Blog:
    A few notes:
    The cake can be made two days in advance and kept covered and refrigerated.
  • The frosting can be made up to five days in advance and kept covered and refrigerated.
  • Make sure to bring the frosting to room temperature before icing the cake.
  • To assemble the cake as seen in the picture, I halved the batter and poured one half into a 9 inch pan and then halved the second half and poured it into two 6 inch pans. To crumb the top of the bottom layer, I sliced off the slight domed top from each cake layer and then processed it to a fine crumb with a food processor.”

Read the article at Bakers Royale

Skillet Apple Cobbler

Skillet Apple CobblerSkillet Apple Pie

This easy apple  cobbler will be one of your favorite desserts after you try it! Fresh sliced apples, butter and cinnamon tucked under a crunchy crumb  crust is topped with a scoop of ice cream for a delicious fall dessert.

Friends and family will love the sweet-tart goodness of this old-fashioned  dessert, and the best part is that it’s a snap to make!

Equipment needed – two 5-inch or one 10-inch oven-safe skillet such as cast  iron or stainless steel.  This recipe can also be baked in an 8×8-inch square baking pan if skillets are not readily available.

Thanks to Jen Farley of savorysimple.net for conspiring with us to bring you this wonderful Fall treat!