Pumpkin Cakes

With Zach Sears

There are other pumpkin flavored desserts besides pie and if you are inspired to try one, this is a sure fire hit. Chef Zach Sears of Lattitude 43 shows how to make serving sized muffin-shaped cakes with a maple cream cheese filling and topped with a caramelized sauce made with diced apples.

Ingredients

3 1/3 cups apples, diced       
2 1/4 teaspoons cinamon
1 teaspoon allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
8 ounces butter
3 cups sugar
4 eggs
2 cups pumpkin puree
1 cup butter milk Maple Icing Recipe
3 lb cream cheese
1 cup granulated maple sugar

Instructions

1. Sift all dry ingredients together.
2. Cream butter and sugar
3. Add eggs and milk and puree with butter and sugar.
5. Add dry ingredients to the liquid ingredients and mix well.
6. Add to moulds, flatten tops, and bake at 350 degrees F. for 20 minutes.
7. While baking, cube three apples. In a saucepan over medium heat add 1 tablespoon vanilla, 1/3 cup apple cider and cook while stirring about 10 to 12 minutes. Add apple jelly and mix.
8. Slice cooled pumpkin cakes in half.

To serve, on a plate, place a dab of Maple Icing, 1/2 pumpkin cake, more icing, the other half of the pumpkin cake, top with sauce made from apples and maple sugar. Garnish with candied walnuts.

Maple Icing Recipe
3 lb cream cheese
1 cup granulated maple sugar
Instructions:
Using the mixer with the paddle attachment, whip the cream cheese until smooth. Watch out for lumps if the cheese is not room temperature. Once it is smooth add the maple sugar and mix until incorporated.

Recipe courtesy of Latitude 43, 2010.

Zachary Sears found his passion for food at an early age when he began cooking at his Uncle's restaurant in Rockport, Michael's, at the age of 14.

He graduated from Northshore Community College with a degree in culinary arts in 2004 and began working at the Blue Marlin in Essex immediately after graduation.  In 2005, he was promoted to the position of Sous Chef.

Three years later, in early 2008, he left the Blue Marlin to accept a position at the newly opened Latitude 43.  Shortly thereafter he was promoted to Sous Chef at Latitude 43 and by the summer of 2008, he was operating as kitchen manager and was overseeing all kitchen operations including sushi, tavern and main dining room.