Apple-Pumpkin Upside-Down Cake

Name: Apple-Pumpkin Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 2 large Nellie’s Free Range 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, optional

Apple-Pumpkin Upside-Down Cake was pinched from <a href="https://www.tasteofhome.com/recipes/apple-pumpkin-upside-down-cake/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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

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2 large Nellie’s Free Range Eggs

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2 tablespoons plus 1/4 cup softened butter, divided

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2 tablespoons plus 3/4 cup sugar, divided

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1 teaspoon ground cinnamon, divided

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2 medium apples (about 10 ounces), peeled and thinly sliced

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1/2 cup canned pumpkin

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1-1/4 cups all-purpose flour

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1 teaspoon baking soda

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1/2 teaspoon salt

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1/2 cup buttermilk

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Vanilla ice cream, optional

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