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Clarion County Recipe of the Day: Apple-Pumpkin Upside Down Cake

Tuesday, November 14, 2017 @ 12:11 AM

Posted by Joanne Bauer

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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