{"id":282,"date":"2021-07-08T02:15:50","date_gmt":"2021-07-08T02:15:50","guid":{"rendered":"https:\/\/crafxzen.com\/blog\/?p=282"},"modified":"2021-07-08T02:15:50","modified_gmt":"2021-07-08T02:15:50","slug":"apple-pumpkin-cake","status":"publish","type":"post","link":"https:\/\/crafxzen.com\/blog\/apple-pumpkin-cake\/","title":{"rendered":"Apple Pumpkin Cake"},"content":{"rendered":"
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This recipe was adapted from an Apple-Pumpkin Upside-Down Cake recipe in Taste of Home, September\/October 2017.
Super good! <\/p>\n

2 eggs
2 Tbs. plus 1\/4 cup softened butter, divided
2 Tbs. plus 3\/4 cup sugar, divided
1 tsp ground cinnamon + 1\/2 tsp
2 apples, peeled and thinly sliced
1\/2 cup canned pumpkin
1 1\/4 cups all purpose flour
1 tsp baking soda
1\/4 tsp salt
1\/4 tsp nutmeg
1\/2 cup milk or buttermilk <\/p>\n

Preheat oven to 350F.
Melt 2 Tbs butter. Stir in 2 Tbs sugar and 1\/2 tsp cinnamon. Spread into a 9 inch pie plate. Arrange apple slices in a single layer over butter mixture.
Cream remaining butter and sugar until light and fluffy. Beat in pumpkin. Add eggs.
In another bowl, whisk together flour, baking soda, salt, nutmeg and remaining cinnamon. Add to creamed mixture, alternating with milk, beating well after each addition.
Spread batter evenly over apples. Bake 30 – 35 minutes, until a toothpick inserted in the center comes out clean.
Cool 10 minutes and invert onto a serving plate, if desired. Serve warm with whipped cream or vanilla ice cream. <\/p>\n

Note: I made this gluten free by using Bob’s Red Mill All Purpose Gluten Free flour<\/a>.
I also decreased the sugar to 1\/4 cup. <\/p>\n

#ads<\/p>\n

More Pumpkin<\/a><\/p>\n