Apple and pumpkin upside down cake – Gâteau renversé aux pommes et au potimarron

Apple and pumpkin upside down cake — Gâteau renversé aux pommes et au potimarron

November 25, 2009


Apple and pumpkin upside down cake

You’ll make a dessert, ok?” my friend R. asked. We were talking about the Thanksgiving dinner that he was hosting, once again.


Can you make something with apple?

I liked the idea. Especially since I’ve been storing the last seasonal Heirloom apples I could find! Leaving the store, I felt like a squirrel storing her nuts. This is how much I am going to miss local apples.

So I baked a cake. An apple and red kuri squash upside down cake, to me more precise. And this is what I will bring tomorrow to our Thanksgiving dinner.

We’ll enjoy wonderful food and wine, and like most of you I hope, have a fun time with our friends. They are the family we do not have close by.

What about the sunchokes?” I added.

What about them?

Can I dig some out?

My friend R. told me he had plenty of Jerusalem artichokes in his back garden — one of my favorite root vegetables. I made him promise that I would be able to bring some home. I am already thinking about gratins and soups and salad!

That was the condition on the apple cake.

Of course.

Have a lovely time everyone!

Apple and pumpkin upside down cake

You need:

  • 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.


  • Preheat the oven to 350 F. Butter a round 9- inch mold and cover with a large piece of parchment paper; set aside.
  • 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.
  • Arrange the apple slices at the bottom of your mold.
  • 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.
  • 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.
  • Pour the cake batter evenly over the apples and bake the cake for about 30 minutes, or until the blade of a sharp knife inserted in the middle comes out fairly dry.
  • Take the cake out of the oven and let cook before flipping on a plate. Remove the parchment paper and let completely cool. Enjoy plain or with yogurt, crème anglaise or whipped cream on the side.


Lori Cain, Realtor

Chinowth & Cohen Realtors

phone: 918.852.5036


About Lori Cain

Lori Cain has written 1316 post in this blog.

Tulsa Realtor serving the greater Tulsa area and specializing in midtown Tulsa real estate. Married to best friend, Demetrius Bereolos and mom to pups Penny and Osage. Great chef, community leader!