Recipe courtesy of Zoe Francois
From:
Food Network Magazine
Pumpkin-Apple Caramel Hotdish
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 539
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 81
- Dietary Fiber
- 4
- Sugar
- 56
- Protein
- 5
- Cholesterol
- 67
- Sodium
- 278
- Total: 1 hr 30 min
- Active: 25 min
Ingredients
For the Pumpkin Cake Layer:
1 tablespoon unsalted butter, for the pan
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup pure pumpkin puree
1/4 cup heavy cream
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
For the Apple Layer:
3 large apples, peeled and finely diced
1/2 cup lightly packed brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
For the Topping:
6 tablespoons unsalted butter, melted
3/4 cup all-purpose flour
3/4 cup lightly packed brown sugar
3/4 cup rolled oats
1/4 teaspoon kosher salt
Directions
- Preheat the oven to 350˚ F. Butter a 9-inch square (or other 2 1/2-quart) baking dish.
- Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish.
- Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter.
- Make the topping: Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples.
- Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature.