Apple Pumpkin Cake and a Fantastic Book Giveaway

by zoe on September 30, 2008 · 211 comments  |  Print Email this to a friend

A very HAPPY BIRTHDAY to my dear friend BARB!!!!

Every year at this time I make apple cakes, many of them. It is our traditional dessert during Rosh Hashanah** and just simply delicious for any occasion. This year I tried a new recipe from Robin Asbell’s latest book on Whole Grains. It gets its richness from pumpkin puree, a layer of sauteed apples and then the whole thing is topped with spiced struesel. This cake is so amazing, I had to bake two. The first one my family ate before I could photograph it for this post, so I made another, it’s gone too. Because the cake is made with whole wheat flour, apples and pumpkin I feel great about satisfying my boys’ requests to eat it for breakfast, a snack and dessert.

To win the book

I have had such a wonderful time cooking and baking through Robin’s book, The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains.  It is full of amazing recipes using grains I am just now getting to know like Farro, Job’s tears and Teff, along with some I’ve known of but had no idea how to use. I love the chart in the beginning of the book that gives the grain to water ratio and cooking times. I am constantly having to look all over for that information and she figured out to put it all in one spot. I asked Robin if she would sign a copy I could share with you.  Thankfully she agreed and I now have one to give away. I will draw a name on October 5th from one of the comments below. Enjoy this cake and happy whole grain cooking to the winner!

In Robin’s recipe she calls for canned pumpkin so you can make this cake any time of the year, but since it is pie pumpkin season I decided to use puree from a pumpkin I roasted. The apples are aplenty right now as well so chose some that are local. You can mix and match baking apples such as Macintosh, Cortland, Haralson and/or Granny Smith. I have yet to get to an orchard to pick my own apples. But, I had the great fortune of receiving a bag of apples from Jerry Carlson, my friend Jen’s father, who picked the fruit from a tree in his back yard. They are tart, but sweet and have a pink tint to their flesh. Absolutely gorgeous! I mixed them with some Granny Smith, as Robin recommends in her recipe.

Sauteed apples:

3 tablespoons unsalted butter

4 large Granny Smith apples (or a combination of your favorite baking apples), peeled and thinly sliced

3 tablespoons granulated sugar

1 teaspoon cinnamon

Streusel topping and Cake (they are made together and then divided)

1 1/4 cups whole wheat pastry flour

1 cup brown sugar

1/2 teaspoon salt

1/2 cup unsalted butter softened

3 tablespoons granulated sugar

2 teaspoon pumpkin pie spice

1 teaspoon baking soda

3/4 cup pumpkin puree (canned or fresh roasted)

1/3 cup sour cream

2 large eggs

Apple chips:

1 apple (very thinly sliced on a Mandoline Slicer, it is really hard to get them thin enough with a knife)

1/2 cup simple syrup

To start:

Butter and flour (I forgot the flour and it was just fine!) an 8-Inch Springform Pan

Preheat oven to 350°

Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.

In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well.

Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar and pumpkin spices to this separate bowl, blend and set aside.

Add the baking soda, pumpkin, sour cream and eggs to the flour mixture left remaining in your mixer.

Blend until smooth, about 2 minutes.

Layer the cake batter, then the sauteed apples and finally sprinkle the streusel over the top.

Bake, uncovered, for about 1 hour. Allow to cool in the pan and then remove the springform. Serve with Vanilla ice cream and an apple chip.

To make the apple chips. dip the apple slices in the simple syrup. Drain the excess syrup off and lay them flat on a Silpat Nonstick Silicone Baking Mat. Turn off the oven from the cake and put the sheet of apples in the hot, but turned off oven. Allow the apples to dry out for about an hour before opening the door.

**For those of you who may want a parve caramel apple cake for their Rosh Hashanah dinner they can either adapt this recipe or use the recipe I have that has no dairy. For those just looking for an incredible cake to make use of all those amazing apples and a roasted pumpkin this is the one for you!

Leave a note below and win The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains!

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