Cinnamon Mushroom Harvest Cake

Harvest cakes often celebrate autumn’s earthy bounty with unexpected twists. This cinnamon mushroom harvest cake folds finely sautéed cremini into a warmly spiced crumb, letting the mushrooms melt into deep, cozy sweetness.

Serves 8 · 25 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 52g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup melted plus 2 tbsp unsalted butter
• 2 large eggs
• 3/4 cup whole milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 3/4 tsp fine sea salt
• 6 oz fresh cremini mushrooms
• 1 large tart apple
• 1 1/2 tsp vanilla extract
• 1/2 cup powdered sugar
• 1 to 2 tbsp apple cider or milk for glaze

Instructions

1. 1Preheat oven to 350°F. Grease an 8-inch square or 9-inch round cake pan and line the bottom with parchment for clean release.
2. 2Wipe cremini mushrooms, mince them very fine, and sauté in a little butter over medium heat until dry, golden, and concentrated in flavor, 8 to 10 minutes; cool completely.
3. 3Peel and grate the apple on the large holes of a box grater; squeeze lightly to remove excess liquid so the crumb stays tender.
4. 4In a large bowl whisk flour, both sugars, baking powder, baking soda, cinnamon, cardamom, and salt until evenly combined.
5. 5In another bowl whisk melted butter, eggs, milk, and vanilla until smooth.
6. 6Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain; fold in the cooled minced mushrooms and grated apple.
7. 7Scrape the batter into the prepared pan and smooth the top; tap once on the counter to release large air bubbles.
8. 8Bake 32 to 38 minutes until the center springs back, a toothpick comes out with a few moist crumbs, and the edges pull slightly from the pan.
9. 9Cool in the pan 15 minutes, then turn out onto a rack to finish cooling so the crumb sets for clean squares.
10. 10Stir powdered sugar with enough cider or milk to make a thick drizzle glaze and zigzag it over the cooled cake.
11. 11Cut into squares or wedges and arrange on a board for easy grabbing at weekend gatherings; the cake stays moist and travels well covered overnight.