Ingredients
Cake
- 430 ml (1 3/4 cups) all-purpose flour
- 15 ml (1 tablespoon) baking powder
- 5 ml (1 teaspoon) cinnamon
- 1 ml (1/4 teaspoon) star anise, ground (or star anise)
- 1 ml (1/4 teaspoon) cloves, ground
- 1 pinch salt
- 125 ml (1/2 cup) butter
- 250 ml (1 cup) sugar
- 2 eggs
- 5 ml (1 teaspoon) vanilla extract
- 180 ml (3/4 cup) milk
Trim
- 250 ml (1 cup) pumpkin, trimmed and cubed
- 85 ml (1/3 cup) butter
- 250 ml (1 cup) brown sugar
- 60 ml (1/4 cup) hazelnuts, crushed (optional)
- 2 Cortland apples, trimmed and quartered
Whipped cream
- 500 ml (2 cups) 35% whipping cream
- 60 ml (1/4 cup) powdered sugar
- 5 ml (1 teaspoon) vanilla extract
Preparation
Cake
- In a medium bowl, combine flour, baking powder, spices and salt. Set aside. In a large bowl, cream butter, sugar, eggs and vanilla with an electric mixer until very light, about 6 minutes.
- Gradually add the dry ingredients to the egg mixture, alternating with the milk. Begin and end with dry ingredients. Set aside for later use.
Trim
- Preheat oven to 180°C (350°F). In a saucepan of boiling water, cook the pumpkin cubes for about 10 minutes. Drain and set aside.
- In a small saucepan, melt the butter over low heat. Remove from the heat and add the brown sugar and hazelnuts. Stir to mix well.
- Spread the mixture in a 23 cm (9") baking dish. Arrange apple wedges and pumpkin cubes. Spread cake batter over fruit.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Invert and unmould.
Whipped cream
- In a large bowl, using an electric mixer, whip the cream with the sugar and vanilla until soft peaks form. Serve the cake with the whipped cream.
This recipe is courtesy of the Fédération des producteurs de lait du Québec: www.lafamilledulait.com
Portions:
12Preparation:
20 min.Cooking:
20 min.
The classics
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Breakfast and brunch
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Snacks
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