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Upside-Down Pumpkin, Apple and Spice Cake https://www.metro.ca/userfiles/image/recipes/gateau-épices-renversé-citrouille-pommes-5467.jpg PT30M PT40M PT1H10M
Cake In a medium bowl, combine flour, baking powder, spices and salt. Set aside. In a large bowl, beat butter, sugar, eggs and vanilla with an electric mixer until very light, about 6 minutes. Gradually beat dry ingredients into egg mixture, alternating with milk (start and finish with dry ingredients). Set aside. Preheat oven to 350°F (180°C). Topping In a saucepan of boiling water, cook pumpkin for about 10 minutes. Drain and set aside. In a small saucepan, melt butter over low heat. Remove from heat and add brown sugar and hazelnuts, stirring well. Spread mixture in a 23 cm (9 inch) cake pan. Arrange apple wedges on top and evenly distribute pumpkin. Spread cake batter over fruit mixture. Bake for 40 minutes or until a toothpick inserted in centre comes out clean. Turn out cake onto a serving plate. Whipped cream In a large bowl and with an electric mixer, whip cream with sugar and vanilla until soft peaks form. Serve cake with whipped cream.
6
cake 1 3/4 cups (440 mL) all-purpose flour 1 Tbsp. (15 mL) baking powder 1 tsp. (5 mL) cinnamon 1/4 tsp. (1 mL) ground star anise seeds or Chinese 5-spice blend 1/4 tsp. (1 mL) ground cloves 1 pinch Salt 1/2 cup (125 mL) butter 1 cup (250 mL) sugar 2 eggs 1 tsp. (5 mL) vanilla 3/4 cup (190 mL) milk
Upside-Down Pumpkin, Apple and Spice Cake

Upside-Down Pumpkin, Apple and Spice Cake

Rate this recipe
3 Votes
6
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • cake
  • 1 3/4 cups
    (440 mL)
    all-purpose flour
  • 1 Tbsp.
    (15 mL)
    baking powder
  • 1 tsp.
    (5 mL)
    cinnamon
  • 1/4 tsp.
    (1 mL)
    ground star anise seeds or Chinese 5-spice blend
  • 1/4 tsp.
    (1 mL)
    ground cloves
  • 1 pinch
    Salt
  • 1/2 cup
    (125 mL)
    butter
  • 1 cup
    (250 mL)
    sugar
  • 2
    eggs
  • 1 tsp.
    (5 mL)
    vanilla
  • 3/4 cup
    (190 mL)
    milk
  • topping:

  • 1 cup
    (250 mL)
    seeded, peeled and cubed pumpkin
  • 1/3 cup
    (80 mL)
    butter
  • 1 cup
    (250 mL)
    brown sugar
  • 1/4 cup
    (60 mL)
    chopped hazelnuts (optional)
  • 2
    cortland apples, peeled, cored and cut in wedges
  • whipped cream:

  • 2 cups
    (500 mL)
    whipping cream (35%)
  • 1/4 cup
    (60 mL)
    icing sugar
  • 1 tsp.
    (5 mL)
    vanilla
Imprimer ma sélection

Preparation

Cake

In a medium bowl, combine flour, baking powder, spices and salt. Set aside.

In a large bowl, beat butter, sugar, eggs and vanilla with an electric mixer until very light, about 6 minutes.

Gradually beat dry ingredients into egg mixture, alternating with milk (start and finish with dry ingredients). Set aside.

Preheat oven to 350°F (180°C).

Topping

In a saucepan of boiling water, cook pumpkin for about 10 minutes. Drain and set aside.

In a small saucepan, melt butter over low heat. Remove from heat and add brown sugar and hazelnuts, stirring well.

Spread mixture in a 23 cm (9 inch) cake pan. Arrange apple wedges on top and evenly distribute pumpkin.

Spread cake batter over fruit mixture.

Bake for 40 minutes or until a toothpick inserted in centre comes out clean.

Turn out cake onto a serving plate.

Whipped cream

In a large bowl and with an electric mixer, whip cream with sugar and vanilla until soft peaks form.

Serve cake with whipped cream.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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