2cupsGala applespeeled and sliced into ¼ inch slices
Pumpkin Cake
1 ½cupsflour
¼teaspoonbaking soda
1teaspooncinnamon
½teaspoongrated nutmeg
½teaspoonground ginger
1egg
½cupcanola oilor melted butter
1teaspoonvanilla extract
⅔cupbrown sugar
¾cup100% Canned Pumpkin
For Serving
2tablespoons Confectioner's Sugaroptional
Instructions
Preheat oven to 350 degrees.
Line a 9-inch cake pan with parchment paper and grease well.
In a non-stick skillet, melt the butter and maple syrup (or brown sugar) over medium heat. Once the mixture is melted, add the sliced apples and stir to coat. Cover and let cook for 5 minutes.
Place apples on bottom of springform pan.
Mix together the flour, baking soda, and spices in a large bowl. In seperate bowl, whisk together the oil, sugar, egg, vanilla, and pumpkin. Add to dry ingredients and stir until just combined.
Pour pumpkin batter over apples and bake for 20-25 minutes, or until a toothpick comes out clean. Do not OVERBAKE!
Remove pan to a cooling rack and let cool for 10 minutes. With a butter knife, loosen cake from side of the pan. Invert cake onto a serving platter, remove parchment paper. Cool completely and then dust with powdered sugar.
Notes
Use Gala, Fuji, Granny Smith, or Golden Delicious apples for the apple layer.
Leftover cake can be stored in the refrigerator for up to 4 days. This cake does not freeze well.