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.

“Sure.”

“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.

Steps:

• 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

web: www.LoriCain.com