Petra CoxPetra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.
Petra Cox: Hi, I am Petra Cox with Mom s Apple Pie Company in Occoquan, Virginia. Today we are making pumpkin bread, pumpkin jelly roll cake and pumpkin muffins or cupcakes with a basic pumpkin cake recipe.
We ve made our pumpkin cake batter and I am going to show you the different forms you can bake it in for our different kinds of pumpkin confections. With this basic recipe, you can make a dozen cupcakes and then some. So, to do that, you would pour your batter into the baking cup, probably about two thirds of the way full. That one might be a little extra. This is just for standard size. You can work this into a jumbo recipe as well. So, that will make a dozen cupcakes and then some or you can ice however you like or you can put it into these little baking pans which are about three inches by six inches and then two inches deep. It will make four or five of those, depending on how you fill them up. If you are making cupcakes, it s always good to have some more pans around if you have extra batter. This again, will be about two thirds of the weight full. Another really nice thing, you can do with it is use a jelly roll pan. This is about 12x16. Jelly roll pan is a baking pan but with sides about an inch high and you can put the batter in there. It s pretty thin along the bottom, but that s kind of the thickness that you need so that you can actually roll it up with some cream cheese frosting to make a sort of, a rolled cake that you can cut into slices and you see a spiral cake with a cream cheese frosting in the middle.
I line this with parchment because it s easier to roll that up into the cake when you add the frosting. So, our loaf pans were greased, I sprayed a little canola oil spray to keep the sides from sticking. This pan, I didn t bother to grease the edges because the cake is exposed to so little of the edge that you can just usually run a knife along the edge. Of course, in the cupcakes, that s really just the cupcake liner that we use. So, the cupcakes and the jelly roll cake would take about no longer than 20 minutes to bake, maybe, up to 25 for the cupcakes and 25-30 minutes for the pumpkin loaves. In our convection oven I bake it at 300 degrees, but it s more like 350 in the home oven. So, I get that into the oven and bake it.