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!)

4 comments:

delishliving.com said...

Good Lord, that looks fantastic! I think fall flavours, particularly fall BAKING, are my absolute favorite to work with. Everything is so wonderful and comforting. Just discovered you through Val at A Canadian Foodie :)

Marfa said...

That looks scrumptious...I have a pumpkin that I'm going to bake and I will have lots...usually I made lots of pumpkin bread. Mmmm...that quinoa and buckwheat flour mixture sounds very good!

Unknown said...

I'm relatively new at baking and cooking in general... but I'm very tempted to try this delicious looking cake!! I don't have all the specific types of flour, so I wonder if I just use regular all purpose flour, would it work?

Isabelle said...

Hi Unknown, Yes, an equal weight of all-purpose flour would work fine. It might be a bit of a lighter cake since some of these flours are whole-grain. You could also include a portion of whole-wheat flour too, if you want. Hope you enjoy it, and let me know how it goes! Isabelle