Apple-Pumpkin Upside-Down Cake Recipe: How to Make It
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...
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
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