October 30, 2010
Pumpkin Apple Upside-down Cake
Lately I have been finding lots of inspiration over at La Tartine Gourmande.
Bea has a really beautiful website. She's a professional photographer and food stylist so her photos are always gorgeous. And I really like her style of food too. Very wholesome, with a focus on fresh fruit and vegetables. Since she's from France there's often a French influence in her food as well.
Bea definitely has a dessert and baking focus, and it turns out that much of her baking is gluten-free. As far as I know, she doesn't have celiac disease, but she seems to really enjoy experimenting with gluten-free flours. So far, all of her gluten-free recipes I've tried have been delicious. She uses a lot of nut flours and really likes quinoa and buckwheat.
She also often incorporates fruit and vegetables in her cakes and other baked goods, which I really appreciate. Sometimes it's great to be decadent, but if I want a little treat to nibble on and pack in my lunch, I like it to be somewhat good for me as well. Which is definitely the case with this fantastic pumpkin cake.
What could be more autumn-like? An incredibly moist cake with a rich pumpkin flavour and hints of quinoa and ginger with a caramelized apple top. I would love to try this as an upside-down cranberry cake as well, and it would probably be awesome with pears. It's also great just like this ... especially with a dollop of thick yogurt.
As you can see in the photo up there, I really like using my scale to weigh flours when I bake. I think it will really help me experiment more with different kinds of gluten-free flours as well. Some of Bea's recipes have weights and some don't. This pumpkin cake doesn't, so the last time I made it I figured out what they should be. If you like baking with a scale (it is a much more accurate way to measure flours, plus you don't have to get any measuring cups dirty!), here are the flour measurements for this cake:
1/2 cup quinoa flour: 2 oz.
1/2 cup brown rice flour: 2.5 oz
1/4 cup tapioca flour: 1 oz.
1/4 cup sweet rice flour: 1.25 oz
Here are a few other recipes from La Tartine Gourmande that I've enjoyed. Go peruse Bea's site yourself, I'm sure you'll love it.
Apple and Olive Oil Cake
Multi-purpose almond crumble topping
Cinnamon tea cakes
(This cake also looks amazing!)