Thank you all for coming out to see my baking demonstration at yesterday’s Rockport Harvest Festival. What a gorgeous day I was so thrilled with all of the people who came and watched my demo! Here, as promised, is the recipe I make yesterday.
I am so glad I was able to give out samples and that they were so well received, but here is the presentation that was giving to the judges-this photo was taken when I was a guest on TV Diner a few weeks after I won the contest. Like I told you yesterday, second only to the birth of my daughter Lily, that day was the most exciting day of my life.
Good Luck to this years competitors. Hood will be announcing the names of the finalists tomorrow and if any of my friends have made the cut, I wish them all the best–enjoy every second of it and I want to see one of you holding the BIG CHECK (mine still currently resides on the wall of my kitchen for inspiration)!
New England Buttermilk Pumpkin Cakes with Sour Cream Apple Caramel and Dried Cranberries
1 1/4 cup all purpose flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 cup butter, softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 cup pumpkin puree
1/4 cup Hood Cultured Fat Free Buttermilk
1/2 teaspoon pure vanilla extract
3 teaspoons demerara sugar, divided
6 tablespoons sweetened dried cranberries, divided
Hood Original Whipped Light Cream
Preheat oven to 350 degrees. Place 6 one cup ramekins on a baking sheet. Spray liberally with nonstick cooking spray and set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and set aside.
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and beat again until combined. Beat in pumpkin and Hood Cultured Fat Free Buttermilk and vanilla extract until thoroughly incorporated. Slowly incorporate dry ingredients and beat until well combined.
Divide batter between prepared ramekins, sprinkle with 1/2 teaspoon demerara sugar and bake in preheated oven for 25 to 28 minutes until a skewer inserted in to the center of the cake comes out clean.
While the cakes are in the oven, prepare the sour cream apple caramel sauce.
1 cup granulated sugar
1/4 cup water
3 tablespoons salted butter, cut in to small pieces
1/4 cup Hood Heavy Cream
3/4 cup Hood sour Cream
1/2 teaspoon vanilla extract
2 Cortland apples, peeled and cut in to 1/2” to 3/4” matchsticks
In a heavy bottomed saucepan, mix the sugar and water and bring to a simmer over medium high heat. Stir gently until the sugar is dissolved. Do not allow any sugar to get on the side of the pan.
Allow mixture to boil, gently stirring occasionally until the mixture starts to change color. When the liquid is a medium caramel color turn off the heat and whisk in the butter until melted. Quickly whisk in the Hood Heavy Cream until combined and then whisk in the Hood Sour Cream, salt, vanilla extract and apples. If caramel cools too quickly, reheat gently over low heat, stirring frequently.
To serve: Place pumpkin cake in the center of a dessert dish Spoon sour cream caramel apple caramel sauce over cake and sprinkle on one tablespoon sweetened dried cranberries. Top with desired amount of Hood Original Light Whipped Cream and enjoy!