Thursday, November 29, 2012

Pumpkin-Apple Streusel Cake



And now for the cake as written, with essentially no modifications. This is the control to the gluten-free cake.

Pumpkin-Apple Streusel Cake
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
11/2 c 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; sauté until apples begin to brown, about 5 minutes.


Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.


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.


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


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.


Run knife around pan sides to loosen cake if necessary. Release pan sides from cake.


Transfer cake to platter.

Serve warm or at room temperature with ice cream.


Having gone through the exercise of making the gluten-free cake immediately before this one, I was able to shave off a few minutes of the total time. And it did turn out that the batter for this cake was a little less viscous than the gluten-free batter, but not by a tremendous amount. Like the gluten-free revision, it was so dense I was unable to get it tranferred from the pan to a plate.

And like the gluten-free cake, this wasn't exactly the most eye-pleasing dessert but it sure did taste good. It went fast at work!

Now I'm convinced Pamela's Artisan Flour Blend is completely suitable as a gluten-free substitute for regular all-purpose flour in cakes, which is really convenient since it doesn't require any other alterations or additions.

Cost:
  • unsalted butter: $0.66 
  • Granny Smith apples: $1.78 
  • sugar: $0.07 
  • all-purpose flour: $0.22 
  • brown sugar : $0.10
  • pumpkin puree: free
  • sour cream: $0.33 
  • eggs: $0.57
Total: $3.73 or about $0.47 for each of 8 servings.

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