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~ Applekin Pumpcake ~

This maple-apple upside down pumpkin spice cake was served at the Second Saturday Farmers Market in November 2010.  Our bakers picked their own organic apples the day they were used. Those added to all the other items produced locally (they're noted with an *) made these cakes extra delicious and nutritious. Of course adding a dollop of our local organic dairy's wonderful creme fraiche only helped take them over the top.

Butter generously a 6 cup jumbo size or 12 cup regular size non-stick muffin pan.
Preheat oven to 350 degrees.

1 tablespoon butter*
3 tablespoons maple syrup*
2 tablespoons brown sugar
    Heat until combines and the brown sugar has melted.
2 cups coarsely diced red apples* with skins
    Add and stir to coat.
    Divide equally among buttered muffin cups.

1 cup whole wheat pastry flour*
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon mace
1/4 teaspoon salt
    Sift together into separate bowl and set aside.

1/4 cup butter*, room temperature
    Beat until fluffy.
1/4 cup brown sugar
    Add and beat well.
1 egg*
    Add and beat well.
1/4 cup maple syrup*
    Add and beat well.
1/4 cup fresh pumpkin*
    Add and beat well.
Dry ingredients
    Beat in just until blended.
1/4 cup boiling water
    Beat in until incorporated.
    Spoon batter equally over apples in muffin cups.
    Bake for 30 minutes or until tester comes out clean.  Remove from oven.  Place bottom of cookie sheet over muffin pan and invert.  Gently lift off pan.  Scrape off any apples remaining in pan and add to cakes.
Creme fraiche* - Serve cakes warm or at room temperature with a dollop of creme fraiche.
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