Fall Baking Season

Pies, cakes, doughnuts, cookies…mmmmm. Baked with sweet spices, whipped sugars, fall fruits, and lots of love, autumn treats are simply the best desserts you can make. They warm the home and the heart and bring comfort to everyone. Fall baking season is upon us and we’re sharing some fun fall recipes you can make with a few simple kitchen tools…like the KitchenAid Pro Stand Mixer. Find out more below.

The KitchenAid Pro stand mixer is a dream come true for bakers both new and experienced. Knead, whip, mix, and more – Kristy’s mixer pictured above is the 6-qt bowl mixer, which can handle up to 14 cups of all-purpose flour and triple batches of cookie dough. The bowl is wide-mouthed to make adding ingredients easy, and it comes equipped with a pouring shield to minimize spills and messes.

The mixer includes a KP26M1X Professional 600 Series stand mixer, a 6-qt stainless steel wide-mouth bowl with contoured handle, a pouring shield, a spiral dough hook, a flat beater, and a wire whip.

Recipe Inspiration

These KitchenAid recipes from Yummly.com are the perfect fall treats to make with your KitchenAid mixer and accessories!! Grab your ingredients and supplies and get to baking!

Honey Cardamom Pear Upside Down Cake

**Makes 12 Servings

Ingredients:

• 1/4 cup butter (for caramel pear base)
• 1/2 cup light brown sugar (lightly packed)
• 1/4 cup honey (for caramel pear base)
• 3 medium pears (peeled, cored, quartered and sliced in 1/4″ slices)
• 2 cups all-purpose flour
• 1/4 cup fine grind cornmeal
• 1 teaspoon cardamom
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup buttermilk
• 3 large eggs
• 1/4 cup honey
• 3/4 cup butter (room temp)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Directions:

• Special Equipment: KitchenAid® paddle attachment; 9” round cake pan; saucepan.
• Preheat oven to 350°F/177°C. Place a large tin foil sheet on the rack below your baking rack to catch any bubbling juices while the cake is baking.
• Make the caramel base. Melt 1/4 cup butter in a saucepan on medium high heat. Once melted, add 1/2 cup brown sugar and 1/4 cup honey and gently whisk until sugar dissolves. Allow mixture to come to a heavy bubble, then reduce heat to medium and cook for another minute. Remove from heat, whisk and then spread evenly in the cake pan. Layer 2-3 pears in whatever pattern desired. Set aside.
• In a medium mixing bowl, whisk together flour, cornmeal, cardamom, baking powder, baking soda, and salt. Set aside. In a separate mixing bowl, whisk together buttermilk, eggs and 1/4 cup honey. Set aside.
• Attach the paddle attachment to your KitchenAid® Artisan Stand Mixer, and cream the 3/4 cup butter on speed 6 for one minute. Reduce speed to 4, and slowly stream in the granulated sugar. Once sugar is fully added, increase speed back to speed 6 and beat until light and fluffy, about 3 minutes. Add vanilla.
• Reduce mixer speed to 2 and add flour mixture to sugar mixture alternately with buttermilk mixture in three additions; beat just until blended after each addition. Spread batter evenly over pears.
• Bake in a preheated oven for about 50 minutes, or until a wooden pick inserted in the center comes out clean. (At 50 minutes, if the cake has browned on top but is not cooked through, you can lightly cover with foil for remaining bake time.) Remove cake from the oven and cool it on a wire rack for five minutes before inverting the cake onto a rimmed plate and releasing the cake. (NOTE: A rimmed plate is necessary to catch the juices that will release when the cake is turned over.)
• Can be served warm, or cooled completely.

Apple Cider Doughnuts

** Makes 9 Servings

Ingredients:

• 1 red apple (unpeeled, cored, chopped (202g))
• 1 cup apple cider (divided (250ml))
• 1 3/4 cups all purpose flour (425ml)
• 2 teaspoons baking powder (10ml)
• 1/2 teaspoon kosher salt (2ml)
• 1/2 teaspoon ground cinnamon (2ml)
• 1/8 teaspoon ground nutmeg (0.5ml)
• 1/8 teaspoon baking soda (0.5ml)
• 1/3 cup granulated sugar (75ml)
• 3 tablespoons vegetable shortening (54ml)
• 1 large eggs
• 1/4 cup buttermilk (50ml)
• 1/2 teaspoon vanilla extract (2ml)
• 3 cups powdered sugar (750ml)

Directions:

• Combine apples and ¾ cup apple cider in medium saucepan; cover. Cook over medium heat 8 minutes or until softened. Uncover and continue cooking 5 minutes or until apples are tender and cider is almost completely reduced. Purée mixture with an immersion blender or in food processor until smooth. Measure the sauce; you should have ½ cup. If you have more, return to saucepan and continue cooking until reduced to ½ cup. Let cool slightly.
• Preheat oven to 350°F.Combine flour, baking powder, salt, spices and baking soda in medium bowl; set aside.
• Add granulated sugar and shortening to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beaterto mixer. Turn to Speed 4 and beat until mixture is light and fluffy. Turn to Speed 1 and gradually add egg and apple mixture.Continuing on Speed 1, add half the flour mixture, buttermilk and vanilla. After the liquid is fully incorporated, add remaining flour mixture. Mix 1 minute. The mixture will be sticky.
• Spray two 6-cavity full-sized doughnut baking pans generously with vegetable pan spray. Spoon ¼ cup batter into each cavity. Recipe will yield 9 doughnuts.Bake 12 to 15 minutes or until toothpick inserted in doughnuts comes out clean. Reserve in pan.
• Add remaining ¼ cup apple cider to small saucepan and bring to a simmer on medium heat. Transfer to medium bowl and whisk in powdered sugar until smooth.Dip each warm donut in the glaze, turning it with a fork. Transfer to cooling rack set on top of a baking sheet and let stand until glaze has set.