Pumpkin Cake Apple Turbans with an Apple Cider and Pineapple Vanilla Bean Sauce

comments 21
Dessert / Fall / Gluten Free / Sweet

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Pumpkin Cake Apple Turbans 

Makes 1 – 1.5 Dozen Mini Donut Shaped Cakes


1 2/3 cup all-purpose flour

1/2 cup hazelnut meal/flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground clove

1 stick + 2 tb butter

1 cup + 2 tb sugar

1/2 cup + 2tb sour cream

2 eggs

1 cup fresh pumpkin, roasted, pureed through a food mill (can also use canned pumpkin)


Steamed and Prepared Apple Slices:


6-8 large fuji apples

1/2 cup water

1/2 cup sugar

1 tb cinnamon (optional)

1 lemon, juiced + water (storing apples, keep from oxidizing)


Pre-heat the oven to 350° and line 2-3 baking sheets with parchment paper.

Combine cold water and lemon juice in a bowl large enough to contain all of the apple slices. Set aside. In a small sauce pot make the simple syrup, bring 1/2 cup water and 1/2 cup sugar to boil until sugar has dissolved. Pour into desired bowl and reserve.

Over a cutting board, peel the apples and place them in the lemon water. Cut the apples along the sides of their cores and reserve the halves and quarters that have been cut. With a setting of about 1/16 of an inch thick on a mandolin slicer, slice the apple halves and quarters carefully along the blade until all apples have been sliced. Apples can also be sliced by hand, but make sure they are thin enough to be pliable when steamed through.

Once all apples have been thinly sliced, place them on sheet trays and brush each slice with simple syrup and put them in the oven. Bake for 5-7 minutes and let cool.


For Cake Batter:

Pre-heat oven to 350° and grease the baking pans. Once apples are cool, line the apple slices within each individual cake portion. One by one, and in a layering/tiling effect around the circumference of each tin. Set aside.

In a medium-sized bowl, combine the flours, salt, baking powder, baking soda, and spices.

In a mixer with a paddle attachment, combine the softened butter, sugar, sour cream, eggs, and pureed pumpkin. Cream ingredients together on a medium speed until mixture is completely incorporated and the batter is smooth. With the mixer on low, slowly add in the dry ingredients in two or three batches. Mix until incorporated.

Transfer batter into a piping bag for ease of distribution. With the piping bag, pipe the batter into the prepared pans lined with the apple slices. Bake for 15-20 until cake tester runs clean. Once out of the oven, take the apple flaps that are not attached to the cake and gently fold them down towards the center on the bottom of each cake. Repeat all steps if needed.

Best served warm with ice cream or eaten out of hand very cold. Store cakes in refrigerator for up to 3-4 days.


Gluten-Free Pumpkin Cake Apple Turbans

Makes 1 – 1.5 Dozen Cakes


1/2 cup + 2 tb garbanzo/fava flour  (bob’s red mill)

1/2 cup + 2 tb white rice flour

1/2 cup hazelnut meal

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground clove

1 stick + 2 tb butter

1 cup + 2 tb sugar

1/2 cup + 2 tb sour cream

2 eggs

1 cup fresh pumpkin, chopped, roasted, pureed through a food mill (can also use canned pumpkin)


*For method, refer to the steps above, and replace with gluten-free flours. 


Apple Cider and Pineapple Vanilla Bean Sauce

Serves 4-6


1/4 cup apple cider

1/4 cup pineapple juice

1 tb honey

1 vanilla bean pod, seeds scraped

4 tb butter

1 small pinch fleur de sel (optional)

1 tsp cinnamon (optional)


In a small sauce pot over medium heat, combine all ingredients and bring just below a simmer. Whisk until sauce is smooth and emulsified. Let cool for 2 minutes for it to slightly thicken before serving with cake.




  1. They are just so pretty and I have the same converse as you :)

    I also am very envious of your round cooling rack – is that wrong of me?

  2. I can’t get over how beautiful and unique these are! Seriously, I have never seen anything like it. Apples are my favorite fruit to bake and donuts are my fave snack, combined they look dangerous. WILL try this VERY soon!

  3. Jackie says

    Thanks for the gluten – free recipes.
    You make everything look soooo delicious!

  4. Adelina says

    Awww….these are one of the most adorable mini desserts I’ve seen thus far! How lovely and such a genius way to present thinly apple sliced!
    Thanks for posting!

  5. Thanks for all the nice comments everyone…I so appreciate you guys stopping by!! Can’t wait to see what you all are making around this time. Love!

  6. Wow! I just found your blog (cause you commented on mine) and I’m in love! Amazing, inspiring pictures and ideas! So glad to have blog met you! Thanks for sharing.

  7. Tricia says

    Love the apple covered pumpkin donuts. Look so pretty. Can you make some for us for Thanksgiving ?

  8. averysweetlifecom says

    Wow, what amazing photos! Those look like such a special treat, perfect for Fall.

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