mariadnoca
Moderator
This sounds so yummy but doubt I'll have time to try anytime soon. I hope someone tries this and lets us know how it is. (Mom's not doing too well so it looks like TG is off this year.)
Spiced Pumpkin Sour Cream Upside-Down Cake with Caramelized Cranberry Hazelnut Topping and Orange Cream
"A wonderfully moist, tender, open-textured coffee cake with a baked-in topping of caramelized cranberries and hazelnuts. The entire cake is redolent with warm spices, fresh ginger, and orange. This cake stays moist for days if covered tightly with plastic wrap. It is unlikely to last that long, however."
Makes one 10-inch coffee cake; serves 8-12.
Cranberry Hazelnut Topping
1 cup unsalted butter, melted
1 cup firmly packed dark brown sugar
2 cups fresh, whole cranberries (if frozen, thaw)
1 cup hazelnuts, toasted, skinned, and coarsely chopped
Pumpkin Cake
2 cups all-purpose unbleached flour
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
1½ teaspoons nutmeg
1½ teaspoons allspice
½ teaspoon cloves
½ teaspoon fine sea salt
finely grated zest of 1 large orange
1 tablespoons finely grated fresh ginger
½ cup sour cream
¼ cup whole milk
½ cup unsalted butter, cool room temperature
1 cup firmly packed dark brown sugar
½ cup sugar
2 large eggs, cool room temperature, lightly beaten
1 scant cup pumpkin puree (½ 15-ounce can)
1½ teaspoons vanilla
Accompaniments
Spiced Apple Cider Caramel Sauce (next post)
Orange Cream (recipe below)
coarsely grated zest of orange
1. Butter and lightly flour (or spray with an oil plus flour baking spray) a 10-inch diameter, 3-inch deep, 10- to 12-cup capacity, nonstick, plain (no decorative shaping) coffee cake pan.
2. Position a rack in the lower third of the oven and preheat oven to 350°.
3. To make the topping, in a medium mixing bowl, combine the melted butter, brown sugar, cranberries and hazelnuts. Spoon into the bottom of the coffee cake pan and use a flexible spatula to distribute evenly.
4. To make the cake, in a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Whisk thoroughly for at least 30 seconds to completely distribute the leaveners. Stir in the orange zest and grated fresh ginger. Reserve.
5. In a small mixing bowl, whisk together the sour cream and milk until smooth. Reserve.
6. Using a stand mixer fitted with the paddle, beat the butter and sugars together at medium speed until creamy and pale, scraping the sides of the bowl several times, about 5 minutes. Add the beaten eggs a little at a time, incorporating well after each addition.
7. Add the pumpkin, a spoonful at a time, mixing briefly between additions, just to incorporate. The batter will break at this point and look curdled. Don’t worry, in this batter, it is not a problem.
8. Add the dry ingredients in 3 batches, alternating with the sour cream and milk mixture, adding the final third of the flour last. Mix for a few seconds longer to ensure that all ingredients are incorporated. Remove the paddle attachment and finish the batter by folding it several times with a large flexible spatula. The batter should now look creamy and stable.
9. Spoon the batter into the prepared pan and level the top with a flexible spatula.
10. Bake in the lower third of a 350º oven for about 50 minutes, until the top springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean but moist. If the edges begin to pull away from the sides of the pan, pull the cake quickly out of the oven. Ideally, you want to pull the cake before this occurs. Over baking will cause the cake to be dry. The center temperature of the cake should read close to 210º on an instant-read thermometer and no higher.
11. Remove the cake from the oven and let cool on a wire rack for 5 minutes only.
12. While the cake is still warm, turn it upside-down onto a serving platter. If some bits of cranberry and nuts cling to the pan, simply scoop them out with a flexible spatula and add them back to the top of the cake.
13. Serve while still warm with Apple Cider Caramel Sauce, Orange Cream, and a sprinkle of orange zest.
Orange Cream
2 cups very cold heavy cream
¼ cup powdered sugar
3 drops orange oil
1. Using a stand mixer fitted with the whisk attachment, add the cream, and powdered sugar to the mixing bowl and mix at medium high speed until soft peaks are formed.
2. Add the orange oils and continue mixing at a slower speed until firm peaks are just formed.
3. Remove the whipped cream to a bowl or pastry bag fitted with a flower tip and store in the refrigerator until ready to use.
Makes 2 cups.
Spiced Pumpkin Sour Cream Upside-Down Cake with Caramelized Cranberry Hazelnut Topping and Orange Cream
"A wonderfully moist, tender, open-textured coffee cake with a baked-in topping of caramelized cranberries and hazelnuts. The entire cake is redolent with warm spices, fresh ginger, and orange. This cake stays moist for days if covered tightly with plastic wrap. It is unlikely to last that long, however."
Makes one 10-inch coffee cake; serves 8-12.
Cranberry Hazelnut Topping
1 cup unsalted butter, melted
1 cup firmly packed dark brown sugar
2 cups fresh, whole cranberries (if frozen, thaw)
1 cup hazelnuts, toasted, skinned, and coarsely chopped
Pumpkin Cake
2 cups all-purpose unbleached flour
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
1½ teaspoons nutmeg
1½ teaspoons allspice
½ teaspoon cloves
½ teaspoon fine sea salt
finely grated zest of 1 large orange
1 tablespoons finely grated fresh ginger
½ cup sour cream
¼ cup whole milk
½ cup unsalted butter, cool room temperature
1 cup firmly packed dark brown sugar
½ cup sugar
2 large eggs, cool room temperature, lightly beaten
1 scant cup pumpkin puree (½ 15-ounce can)
1½ teaspoons vanilla
Accompaniments
Spiced Apple Cider Caramel Sauce (next post)
Orange Cream (recipe below)
coarsely grated zest of orange
1. Butter and lightly flour (or spray with an oil plus flour baking spray) a 10-inch diameter, 3-inch deep, 10- to 12-cup capacity, nonstick, plain (no decorative shaping) coffee cake pan.
2. Position a rack in the lower third of the oven and preheat oven to 350°.
3. To make the topping, in a medium mixing bowl, combine the melted butter, brown sugar, cranberries and hazelnuts. Spoon into the bottom of the coffee cake pan and use a flexible spatula to distribute evenly.
4. To make the cake, in a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Whisk thoroughly for at least 30 seconds to completely distribute the leaveners. Stir in the orange zest and grated fresh ginger. Reserve.
5. In a small mixing bowl, whisk together the sour cream and milk until smooth. Reserve.
6. Using a stand mixer fitted with the paddle, beat the butter and sugars together at medium speed until creamy and pale, scraping the sides of the bowl several times, about 5 minutes. Add the beaten eggs a little at a time, incorporating well after each addition.
7. Add the pumpkin, a spoonful at a time, mixing briefly between additions, just to incorporate. The batter will break at this point and look curdled. Don’t worry, in this batter, it is not a problem.
8. Add the dry ingredients in 3 batches, alternating with the sour cream and milk mixture, adding the final third of the flour last. Mix for a few seconds longer to ensure that all ingredients are incorporated. Remove the paddle attachment and finish the batter by folding it several times with a large flexible spatula. The batter should now look creamy and stable.
9. Spoon the batter into the prepared pan and level the top with a flexible spatula.
10. Bake in the lower third of a 350º oven for about 50 minutes, until the top springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean but moist. If the edges begin to pull away from the sides of the pan, pull the cake quickly out of the oven. Ideally, you want to pull the cake before this occurs. Over baking will cause the cake to be dry. The center temperature of the cake should read close to 210º on an instant-read thermometer and no higher.
11. Remove the cake from the oven and let cool on a wire rack for 5 minutes only.
12. While the cake is still warm, turn it upside-down onto a serving platter. If some bits of cranberry and nuts cling to the pan, simply scoop them out with a flexible spatula and add them back to the top of the cake.
13. Serve while still warm with Apple Cider Caramel Sauce, Orange Cream, and a sprinkle of orange zest.
Orange Cream
2 cups very cold heavy cream
¼ cup powdered sugar
3 drops orange oil
1. Using a stand mixer fitted with the whisk attachment, add the cream, and powdered sugar to the mixing bowl and mix at medium high speed until soft peaks are formed.
2. Add the orange oils and continue mixing at a slower speed until firm peaks are just formed.
3. Remove the whipped cream to a bowl or pastry bag fitted with a flower tip and store in the refrigerator until ready to use.
Makes 2 cups.