Maple-Glazed Pumpkin-Pear Bundt with Crumble Topping

A perfect-for-brunch pumpkin cake with a crunchy crumble topping and a sweet maple glaze. If you don’t have pears on hand, try fresh cranberries, apples, or your other favourite fall fruits.

Maple Glazed Pumpkin Pear Bundt with Crumble Topping3

Maple-Glazed Pumpkin-Pear Bundt with Crumble Topping

For the crumble topping:
3/4 cup sorghum flour
1/2 cup unrefined cane sugar
1/4 cup tapioca flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon fine sea or Himalayan salt
6 tablespoons vegan buttery spread (such as Earth Balance), melted

For the cake:
1 cup sorghum flour
3/4 cup teff flour
7 tablespoons tapioca flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
6 tablespoons coconut oil, melted
1 cup unrefined cane sugar
1/4 cup nondairy milk
2 tablespoons ground flaxseed
2 teaspoons vanilla extract
1 1/4 cups mashed pumpkin
2 cups finely chopped ripe pears
2 tablespoons cider vinegar

For the glaze:
1/2 cup icing sugar, sifted
1 tablespoon dark maple syrup (if you don’t have dark, you may want to add the extract)
2 teaspoons vanilla extract
1 teaspoon nondairy milk, plus more as needed
1/2 teaspoon maple extract (optional)
Pinch fine sea or Himalayan salt

Preheat the oven to 350 degrees F. Lightly oil a 10-inch (12 cup) bundt pan. Dust with sorghum flour, tapping out excess.

To make the crumble, put the sorghum flour, sugar, tapioca flour, cinnamon, ginger, nutmeg, and salt in a medium bowl. Whisk well to combine. Add the vegan buttery spread, stirring to mix. Use your fingers to press the crumble mixture into small clumps. Refrigerate until needed.

To make the cake, put the sorghum flour, teff flour, 6 tablespoons of the tapioca flour, the cinnamon, baking powder, ginger, xanthan gum, baking soda, salt, and nutmeg in a medium bowl. Whisk well to combine.

Put the coconut oil, sugar, nondairy milk, ground flaxseed, and vanilla extract in a large bowl or bowl of a stand mixer. Using a hand mixer or the stand mixer, beat on high speed until emulsified, about 1 minute. Add the pumpkin. Beat well to combine. Add the flour mixture. Beat on medium speed until just combined.

Put the pears in a bowl. Add the remaining 1 tablespoon of tapioca flour. Toss to combine. Add the pear mixture to the cake batter, along with the cider vinegar. Stir to combine. Scrape the mixture into the prepared pan, spreading evenly.

Remove the crumble topping from the fridge. Top the batter with the crumble in an even layer, pressing down slightly. Bake for 60 to 70 minutes, until a skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then put a plate over pan and turn it over to remove it. Carefully invert the cake onto a second plate so the crumble topping is facing up. Cool completely before glazing.

To make the glaze, put the icing sugar, maple syrup, vanilla extract, nondairy milk, maple extract (if using), and salt in a bowl. Mix well to combine, adding more milk if necessary to create a drizzly consistency. Pour overtop of the crumble. Let stand about 20 minutes to set before serving.

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Creamy Roasted Parsnips and Fennel

Spicy parsnips and fragrant fennel bond in a creamy, not-too-rich sauce full of fresh sage flavor. The nuts add just the right amount of texture, in this easy and quick dish that can be adapted to your tastes. Try potatoes and rutabaga with rosemary for another variation. This recipe was also featured on the California Walnuts website.

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Creamy Roasted Parsnips and Fennel

3 tablespoons (45mL) extra-virgin olive oil, divided
1 pound (454g) parsnips, peeled and cut into 1/2-inch slices
1 large bulb fennel, cut into 3/4-inch slices
2 shallots, finely chopped
1 clove garlic, finely chopped
3 tablespoons (45mL) sweet rice flour (see Note)
2 cups (480mL) unsweetened nondairy coconut beverage, such as So Delicious
2 tablespoons (30mL) finely chopped fresh sage
1/2 teaspoon (3mL) freshly grated nutmeg
Sea or Himalayan salt to taste
Freshly ground pepper to taste
1/3 cup (80mL) finely chopped toasted hazelnuts, walnuts, or both

Preheat the oven to 425 degrees F. Have an 8-inch square glass dish or 9-inch deep dish pie dish ready. Toss the parsnips and fennel with 1 tablespoon (15mL) of the olive oil. Spread in a single layer on a baking sheet. Bake until just starting to brown on the edges, about 25 minutes.

While the vegetables are in the oven, put the remaining olive oil in a saucepan over medium-high heat. Add the shallots and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 1 3/4 cups (420mL) of the nondairy milk. Pour the remaining milk in a small bowl. Whisk in the flour until smooth. Once the mixture on the stovetop is steaming, slowly add in the flour mixture, a little at a time, whisking constantly, to create a smooth consistency. Add the sage, and nutmeg. Continue to whisk the mixture until it has thickened, about 2 minutes. Season with salt and pepper to taste. Set aside until the vegetables are finished baking.

Once the vegetables are finished, lower the oven temperature to 375 degrees F. Put them in the dish. Top with the sauce mixture. Sprinkle with the nuts. Bake for 25 to 30 minutes, until bubbling. Serve warm.

Note: Sweet rice flour leaves a smooth finish, perfect for sauces and gravies. It is also sold under the names “glutinous rice flour” and “mochiko”.

Cider-Braised Red Cabbage with Pears and Caraway

One of my favourite dishes, nothing can be simpler. If you don’t have pears on hand, don’t worry—it’s just as good without, or use apples instead. This dish tastes better as it sits, so making it a day in advance will up the flavor and save you day-of preparation.

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Cider-Braised Red Cabbage with Pears and Caraway

 2 tablespoons (30mL) extra-virgin olive oil
1 tablespoon (15mL) caraway seeds
1 medium head red cabbage, chopped (about 4 pounds/1.8kg)
1 1/2 cups (360mL) apple cider
3 Bartlett pears, chopped (ripe, but not overripe)
2 tablespoons (30mL) apple cider vinegar
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the oil in a large saucepan over medium-high heat. Add the caraway seeds and cook, toasting for 1 minute. Add the onion and cook until browned, about 5 minutes. Stir in the cabbage, working with portions at a time, until all of it is in the saucepan.

Add the apple cider, bring to a boil, then reduce and cook at a simmer for 30 minutes, until the cabbage is tender. Stir in the pears and return to medium-high heat, cooking until the liquid has nearly absorbed, about 10 minutes. Remove from heat, stir in the cider vinegar, and season with salt and pepper to taste. Serve warm.