You know, I don’t think there is anything much better than Fall baking. You have apples, pumpkins, carrots, and other great produce, all complemented with cinnamon and brown sugar…can YOU think of anything better?
No, I didn’t think so. Fall baking warms your house, your heart, and your belly!
After mastering the art of baking apple upside-down cakes, I decided to try to mix it up a bit. Fully stocked on pumpkin, I chose to create a pumpkin-apple upside down cake, mixing so many different flavors of Fall into one!
Begin with butter, top with brown sugar and apples, add the batter…and BAKE. Dish out a sweet, slightly spicy cake for Fall. The topping of the cake turns out to taste similar to a caramel apple, wonderfully complementing the pumpkin cake.
1/4 C Butter
1 Large, Fresh Apple (thinly sliced)
1/2 C Light Brown Sugar
3/4 C Saffola Oil
1 15Ounce Can of Pumpkin
1/2 Tsp Vanilla (or more)
3/4 C White Sugar
2 C Whole Wheat Flour
1 1/2 Tsp Cinnamon
Nutmeg, Pumpkin Pie Spice, and Chai Spice to taste
For the Topping:
Preheat your oven to 350 degrees.
Split the 1/4 C of butter in half, place 1 piece in either side of a Bundt pan.
Once heated, place the Bundt pan in the oven, allowing the butter to melt in the pan (approximately 10 minutes).
Once melted, sprinkle brown sugar over the butter, and place a thin layer of apple slices over top.
Bake in oven for 10 minutes.
For the Batter:
Whisk together eggs, oil, pumpkin, and vanilla.
Stir in white sugar, flour, and spices.
Pour batter over the apple topping; the butter may rise, which is just fine.
Bake for 50 minutes, until an inserted toothpick or fork comes out clean.
The topping will be bubbling, which is fine. Allow to cool for 10-15 minutes.