Pumpkin Cake Apple Turbans – There are two types of apples: eating apples and culinary (cooking) apples. Eaters are sweeter, with the most interesting flavour, as their sugars are balanced by an edge of acidity. They hold their shape well in cooking, making them the best choice for a French apple tart, a tart tatin or other continental recipes, which developed in countries without a tradition of culinary apples. Examples of popular eaters are: Granny Smith, Cox’s Orange Pippin and Golden Delicious.
- Makes 1 – 1.5 Dozen Mini Donut Shaped Cakes
- 1 2/3 cup all-purpose flour
- 1/2 cup hazelnut meal/flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground clove
- 1 stick + 2 tb butter
- 1 cup + 2 tb sugar
- 1/2 cup + 2tb sour cream
- 2 eggs
- 1 cup fresh pumpkin, roasted, pureed through a food mill (can also use canned pumpkin)
- 6-8 large apples
- 1/2 cup water
- 1/2 cup sugar
- 1 tb cinnamon (optional)
- 1 lemon, juiced + water (storing apples, keep from oxidizing)
Preparation Pumpkin Cake Apple Turbans:
- For apples:
Pre-heat the oven to 350° and line 2-3 baking sheets with parchment paper.
Combine cold water and lemon juice in a bowl large enough to contain all of the apple slices. Set aside. In a small sauce pot make the simple syrup, bring 1/2 cup water and 1/2 cup sugar to boil until sugar has dissolved. Pour into desired bowl and reserve.
Over a cutting board, peel the apples and place them in the lemon water. Cut the apples along the sides of their cores and reserve the halves and quarters that have been cut. With a setting of about 1/16 of an inch thick on a mandolin slicer, slice the apple halves and quarters carefully along the blade until all apples have been sliced. Apples can also be sliced by hand, but make sure they are thin enough to be pliable when steamed through.
Once all apples have been thinly sliced, place them on sheet trays and brush each slice with simple syrup and put them in the oven. Bake for 5-7 minutes and let cool.
- For Cake Batter:
Pre-heat oven to 350° and grease the baking pans. Once apples are cool, line the apple slices within each individual cake portion. One by one, and in a layering/tiling effect around the circumference of each tin. Set aside.
In a medium-sized bowl, combine the flours, salt, baking powder, baking soda, and spices.
In a mixer with a paddle attachment, combine the softened butter, sugar, sour cream, eggs, and pureed pumpkin. Cream ingredients together on a medium speed until mixture is completely incorporated and the batter is smooth. With the mixer on low, slowly add in the dry ingredients in two or three batches. Mix until incorporated.
Transfer batter into a piping bag for ease of distribution. With the piping bag, pipe the batter into the prepared pans lined with the apple slices. Bake for 15-20 until cake tester runs clean. Once out of the oven, take the apple flaps that are not attached to the cake and gently fold them down towards the center on the bottom of each cake. Repeat all steps if needed.
Best served warm with ice cream or eaten out of hand very cold. Store cakes in refrigerator for up to 3-4 days.