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Clarion County Recipe of the Day: Apple-Pumpkin Upside Down Cake
Serve this fall dessert at your next luncheon!
Apple-Pumpkin Upside Down Cake
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
~Preheat oven to 350°.
~Let eggs stand at room temperature 30 minutes.
~In a microwave, melt two tablespoons butter. Stir in two tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a nine-inch 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 to 35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate.
~Serve warm and with vanilla ice cream.
~Makes eight servings.
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