Apple and Pumpkin Upside-Down Cake

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
  • 2 large (or 3 small) Heirloom red apples, cored and sliced
  • 1 tablespoon butter + to butter mold
  • 1 tablespoon honey
  • Drizzle of lemon juice
  • 1/2 cup blond cane sugar
  • 2 eggs
  • 7 tablespoons butter, melted
  • 2/3 cup puréed pumpkin*
  • 1/3 cup buttermilk
  • Pinch of salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup quinoa flour
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup sweet rice flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon nutmeg


Using a red kuri squash, cut open and remove the seeds. Dice and steam until fork tender. Use a food mill to puree the squash.
Directions
1. Preheat the oven to 350 F. Butter a round 9- inch mold (like a cheesecake pan) and line with a large piece of parchment paper; set aside.
2. In a frying pan, melt 1 tablespoon of butter over medium heat. Add the apple slices and the honey. Toss well and cook for about 3 minutes, or until the apples are slightly tender. Drizzle with lemon juice.
3. Arrange the apple slices at the bottom of your mold.
4. In the bowl of your stand mixer, beat the eggs with the sugar until light and pale in color.   Add the melted butter and beat again. Stir in the buttermilk, puréed pumpkin and ginger.
5. In another bowl, combine the flours, baking powder and soda, and spices. Add a pinch of salt. Add the dry ingredients to the wet ones and mix until just combined.
6. Pour the cake batter evenly over the apples and bake the cake for about 35 to 40 minutes, or until the blade of a sharp knife inserted in the middle comes out fairly dry.
7. Pour the cake batter evenly over the apples and bake the cake for about 35 to 40 minutes, or until the blade of a sharp knife inserted in the middle comes out fairly dry.
 




Matriarchy

Member since Sep 2007

More recipes like this one...