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Apple-Pumpkin Upside-Down Cake
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
Ingredients
- 2 large eggs, room temperature
- 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
Directions
- 1. Preheat oven to 350°. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet or pie plate. Arrange apples in a single layer over butter mixture.
- 2. Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 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.
- 3. 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.
Nutrition Facts
1 slice: 278 calories, 10g fat (6g saturated fat), 70mg cholesterol, 422mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 4g protein.
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