Apple-Pumpkin Upside-Down Cake Recipe

By ldelmas

Ingredients

• 2 large eggs
• 2 tablespoons plus 1/4 cup softened butter, divided
• 2 tablespoons plus 3/4 cup sugar, divided
• 1 teaspoon ground cinnamon, divided
• 2 medium apples (about 10 ounces), peeled and thinly sliced
• 1/2 cup canned pumpkin
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• Vanilla ice cream, optional

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture.

Cream remaining butter and remaining sugar until light and fluffy. Beat in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.

Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Yield: 8 servings.

Originally published as Apple-Pumpkin Upside-Down Cake in Taste of Home
September/October 2017