Thursday, November 29, 2012

Pumpkin-Apple Streusel Cake, Gluten-Free



Scouring the web for pumpkin recipes, I was aiming for those that use a lot of pumpkin. When I saw this one, it stood out since it also incorporates apples. The cake isn't ridiculously large, thus it would be suitable to make a gluten-free one in addition to a regular one and bring them both to work.

The pumpkin pie spice I used was from the pumpkin pie recipe; for convenience (or not?) I put it in ratios so you can calculate how much you want to make. If using a 1/8 measuring spoon, you'll use 1.5 tsp cinnamon, 3/4 tsp ginger, 3/8 tsp each nutmeg and allspice.

Pumpkin-Apple Streusel Cake, Gluten-Free
adapted from Epicurious
click to print

APPLES
3 tbsp unsalted butter
4 c diced peeled cored Granny Smith apples (about 4 large or 7 small)
3 tbsp sugar
1 tsp ground cinnamon

CAKE
1 1/2 c gluten-free all purpose flour
1 c (firmly packed) golden brown sugar
1/2 c (1 stick) unsalted butter, cut into pieces, room temperature
1/2 tsp salt
3/4 c pumpkin puree
1/3 c sour cream
2 tbsp sugar
2 tsp pumpkin pie spice (a 12:6:3:3 ratio of cinnamon:ginger:nutmeg:allspice)
1 tsp baking soda
2 large eggs

Apples:
Melt butter in large nonstick skillet over medium-high heat.


Add apples; toss in butter.


Saute apples until browned, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.

The apples didn't brown at all in 5 minutes but rather than cook the crap out of them I proceeded with adding the cinnamon and sugar with the intention of keeping dice rather than making apple sauce.

Cake:
Preheat oven to 350°F.

Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal.


Set aside 2/3 cup of mixture for topping.


Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth.


Beat in eggs.


Butter 9-inch-diameter springform pan. Transfer batter to pan.

The batter was transferred and smoothed.

Scatter apples evenly over top. Sprinkle reserved topping over apples.

The reserved topping is the perfect quantity.

Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes.

Mine cooled on the rack about 35 minutes and the cake had magically pulled away from the edges of the pan.

If necessary, run knife around pan sides to loosen cake. Release pan sides from cake.

Transfer cake to platter.

Serve warm or at room temperature with ice cream.


The prep was certainly different than any cake I've made to date but was quite simple to execute. I'm looking forward to seeing if the consistency of the batter is because of Pamela's flour. It was really thick, reminding me of the time I baked the Caramel and Apple Upside-Down Cake and forgot the milk. But when I licked the beaters the batter didn't taste "gluten free" like batters do with Bob's Red Mill. It did leave an extremely fine gritty feel on the palate though.

The apples didn't really brown, but they sure smelled good as they sauteed. The 1/2" pieces became soft on the edges, but with an almost firm center. I thought they'd wind up very much like apple sauce after baking in the cake.

Presentation wasn't beautiful and transferring to a platter was virtually impossible. The cake is quite dense and moving it without breaking it was too risky. I simply put the whole thing, cake and springform bottom, on a plate. After cooling completely the entire thing was wrapped in plastic, left at room temperature overnight and taken to work.

Visually pleasing or not, the cake went over extremely well with the gluten-free fans and was considered the best of the baked goods yet. It looks like this recipe is a winner and so is Pamela's Artisan Flour Blend. A quote:
OMG Cook this cake is amazing!!!!! It’s so fluffy and flavorful. A+!!

Cost:
Total: $5.07

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